Lentil & vegetable soup with feta toast

Type: Main meal — lighter · Typical slot: Dinner (also works as lunch) · Time: 35 min · Lunch-friendly: yes · Batch: yes

Ingredients (4 servings)

• 250g green or brown lentils, rinsed
• 2 tbsp olive oil
• 1 onion, 2 carrots, 2 celery stalks, all diced
• 4 garlic cloves
• 1 tbsp tomato paste
• 1 tsp cumin, 1 tsp smoked paprika, 1 bay leaf
• 1.5L vegetable or chicken stock
• 1 can (400g) crushed tomatoes
• 100g spinach
• Lemon juice
• Toast: 2 slices sourdough G / 1 slice Harshitha, 60g feta total (40g G / 20g Harshitha), olive oil

Method

1. Sauté onion, carrot, celery in oil, 7 min. Garlic + spices + tomato paste, 1 min.
2. Add lentils, stock, tomatoes, bay leaf. Simmer 25 min until lentils tender.
3. Stir in spinach, 2 min. Lemon, salt, pepper.
4. Toast bread, top with crumbled feta, drizzle olive oil, broil 1 min.

Macros (per person, per serving)