Foodsmiths Recipe by Marilyn

A wonderfully warm, embracing soup with a refreshing taste that will leave you asking, "Hey, what's in that soup?"

You will need...

2 tsp olive oil
1 medium cooking onion diced
½ tsp sea salt
½ tsp black pepper
1 tbsp cumin
½ tsp coriander
½ inch piece fresh turmeric finely grated skin and all
6 cups Pacific vegetable broth
2 cups rinsed red lentils
Zest and juice from two lemons
2 cups thinly sliced spinach
1 lemon cut into wedges for garnish


Put it together...

Heat oil in a soup pot over medium high heat, drop in diced onion and salt and pepper, sautéing until onion is soft and translucent. Add cumin and coriander, cook until the spices are aromatic (app. 1-2 minutes). Add vegetable broth and lentils. Bring to a simmer; cover and simmer over low heat until lentils are soft, about 20 minutes.
Remove from heat and add zest and lemon juice. Using an immersion blender puree until smooth.
Stir in the sliced spinach, do not return to heat for this step. The spinach will wilt with the heat of the soup but still keep that fresh taste and colour.

To serve top with a little more fresh spinach and a thin slice of lemon