This soup is inspired by a Persian recipe, from a friend of a friend who is Iranian. The recipe is a variation of a soup from Persia, made by the pilgrims when they were sick to help them heal. The quantity of the herbs makes this soup very fragrant, with the lentils offering a boost of protein and the spinach adding iron. It might not actually cure your illness, but it is delicious and full of goodness to support your body.
Ingredients
(Makes 4 servings)
1 litre of veg stock (I used 4 tsp of Bouillon in 1 litre of water)
2 onions
1 tin of brown lentils
1 leek
1 bunch of coriander, roughly chopped
1 bunch of dill, roughly chopped
a packet of baby spinach
Method
1. Prepare 1 litre of veg stock following instructions on the packet, and bring to the boil in a large saucepan. Whilst the stock is boiling chop the onions and leek, and add to the boiling stock. Let it simmer for forty minutes
2. Drain the lentils and add to the pan, with the coriander, dill and baby spinach. Simmer for a further five minutes
3. Serve with a squeeze of lime and enjoy!
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