Chickpea, Lentil and Spinach Soup (serves 4)

At the moment I am on a soup eating streak for lunch. There are endless variations and all of my soup recipes are very healthy and quite filling. I often bulk them up with pulses and potato is a great thickener. Not a big fan of watery soups. I pureed the soup but when I tasted it it lacked something in the flavor. Often a little lemon juice will wake a dish up but I had just received my online order of Preserved Lemon Puree. I added a little bit – literally about 1/3 of a teaspoon – and stirred it in well. It made all the difference. If you don’t have it, try a little lemon juice.

1 tbsp. olive oil
1 small onion roughly chopped
1 large clove of garlic – roughly chopped
1 can lentils – drained
1 can chickpeas drained
5 oz. fresh baby spinach
3 cups veg. or chicken broth
1/3 tsp. preserved lemon puree (or substitute some lemon juice, adding a little at a time and stirring well until you get the desired taste).

Heat oil in a Dutch oven/cast iron casserole dish and, when sizzling, and the onion and let brown a bit before adding the garlic and cooking for a few minutes more.
Add the lentils, chickpeas, spinach then pour over the broth and season with salt and freshly ground black pepper.
Bring to a boil, then turn down the heat and simmer for 20 minutes.
Add the preserved lemon puree/lemon juice and puree in a blender until smooth.


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