Lentils are rich in protein, fibre, iron and folate. This healthy lentil soup is flavourful and nourishing with herbs and spices, also freezing and reheating perfectly for the cooler seasons.

Ingredients:

1 tbsp olive oil
2 garlic cloves, crushed
1 large white onion, finely diced
300g mushrooms, sliced
3 cups vegetable broth (DIY the minimalist baker has a great recipe here; https://minimalistbaker.com/easy-1-pot-vegetable-broth/  or store bought)
1 can of organic lentils, rinsed, drained
1 tbsp dried thyme
1 tsp smoked paprika
1 bay leaf
2 cups spinach
½ tsp red chilli flakes (or to taste)
Salt and pepper to taste
Handful of parsley and/or coriander
1 tsp sesame seeds

Method:

1. Add olive oil, garlic, onion and sauté in a medium sized pot on medium heat for 3-5 minutes stirring regularly.
2. Add mushrooms and stir through for another 3 minutes or until lightly brown and aromatic.
3. Add lentils, thyme, smoked paprika, chilli flakes, salt, pepper and stir through.
4. Add in the vegetable broth, bay leaf, and simmer on low for 20-30 minutes.
5. Serve in a bowl and garnish with micro herbs (I used parsley and coriander) and sprinkle with extra cracked black pepper and sesame seeds.
6. Enjoy!

Serves 2