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Spinach and Lentil Soup

Spinach and lentil soup (served with cheese muffins from The Pioneer Woman website)

1 medium grated onion
3 minced cloves garlic
1 tbsp oil
1 medium grated carrot
200g grated butternut squash
200g orange lentils
Sea salt to taste
Sprinkle of Pepper
1 teaspoon ground cummin
Pinch of chilli powder (optional)
1 bunch of fresh spinach washed and chopped
1.5 litres water or bone stock

Saute the onion and garlic until soft and then add the grated carrot and squash. (I use the cheese grater with box for this). Stir fry for a few minutes and then add the remaining ingredients.

Bring to the boil and then simmer until the lentils are soft. Top up the water level to desired thickness. You can make this quicker in the pressure cooker.




Wow – it’s been a while and I have missing blogging! I spent a good two months in England over the summer period and that included all of Ramadan so this explains why I have been MIA! That was two months of very little cooking and what I did do was very basic and there was certainly no time for blogging.

Hopefully, over the coming weeks I will have more recipes to share and I will experiment more. 🙂