Iron Soup Spinach And Lentil With A Punch Recipes

Steps:

• Place bacon in a large skillet or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Stir in carrot, onion, and olive oil cooking until tender, about 5 minutes.
• Cover bacon mixture with chicken broth, water, and salsa; mix in lentils, bay leaf, cumin, rosemary, salt, and pepper. Bring to a boil over high heat; reduce heat to low, cover, and simmer until lentils are tender, 40 to 50 minutes. Stir in spinach and potatoes; simmer until spinach is wilted and potatoes are cooked, 10 to 15 minutes longer.

Steps:

• Heat the oil in a medium saucepan over medium heat. Add onion and cook, stirring, until soft (about 5 minutes).
• Add garlic, tomato paste, and cook, stirring, for about 30 seconds.
• Add the stock/liquid and and lentils to the pan.
• Bring to the boil. Reduce heat.
• Add broccoli, cauliflower, tofu, and spices. Stir. Let cook for 15 minutes.
• Add spinach. Cook until spinach wilts.

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently, until tender. Add garlic and tomato paste; cook 1 minute. Spoon mixture into slow cooker. Stir in remaining ingredients except spinach.
• Cover; cook on Low heat setting 9 hours. Discard bay leaves. Stir in spinach just before serving.

Steps:

• Heat 1 tbsp oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Stir in half the garlic, the chilli, cumin and curry powder and cook for 1 min more. Add the lentils and stock, then cover and simmer for 30 mins over a medium-low heat.
• Put the coriander, remaining oil and garlic, the cashews and lemon zest in a food processor and blitz with 1-2 tbsp water until semi-smooth. Spoon the chutney into a bowl and set aside.
• Stir the spinach into the soup and cook for 5 mins, or until wilted. Tip half the soup into a blender and blitz until smooth, then return this to the pan. Stir through lemon juice to taste.
• Ladle the soup into bowls and top with generous dollops of the cashew chutney.