Lentil soup gets an LA twist with garlic, tomatoes, tarragon, thyme and fresh spinach.
Serves 6
Ingredients:
960ml/32fl oz chicken stock
440g fresh cut spinach
100g dry bulgar
100g dry lentils
2 cloves garlic, minced
2 large fresh tomatoes chopped
2tbsp tomato paste
1 tsp tarragon
1 tsp thyme
2tbsp dried basil
Method:
1. Bring the broth to the boil. Add the spinach, bulgar and lentils and bring back to the boil, simmer for 20 minutes uncovered.
2. Add the garlic, chopped tomatoes, tomato paste, tarragon and thyme. Cook for a further 30 minutes or until the lentils are soft.
3. Add the basil 5 minutes before the finished cooking time.
Nutritional information per serving:
Calories: 125
Protein: 7g
Carbohydrate: 24g
Saturated Fat: 0g
Total Fat: 0.5g
Sodium: 23mg