Preparation
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1.
In a saucepan heat olive oil and briefly fry the onion.
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2.
Add carrots, lentils, pepper, Vegeta Vegetable stock cube, celery and pour over enough water to just cover the ingredients.
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3.
Cook the soup on mild heat until lentils soften. If needed, add more water during cooking.
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4.
Wash the spinach and do not drain but place in wider frying pan and cook until the leaves soften (1-2 minutes). Drain and add the spinach to the cooked lentil soup.
Serving
Sprinkle with parsley and serve.
Tip
For a quicker preparation of this soup, cook the lentils halfway in water (only to point where it softens) and then add to the fried onion and carrots.
