Chicken and lentil soup

Recipe from: 6/1/1999 12:00:00 AM
Ingredients 8
Servings 4
Time

Ingredients

  • 250
    g
    brown lentils
  • 2
    Litres
    chicken stock
  • 1
    onion, chopped
  • 45
    ml
    olive oil
  • 200
    g
    spinach, washed, stems removed
  • 30
    ml
    tomato paste
  • salt
  • pinch cayenne pepper
 

Method

 
1. Wash lentils and place in a saucepan with stock. Boil until tender. 2. Fry onion in olive oil until translucent. Add spinach and cook until wilted. 3. Add spinach mixture, tomato paste, salt and cayenne pepper to lentils. Boil for about 10 minutes. Serve hot.
 

Read more on: pulses  |  soup
 

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