With a big sigh of relief Term 1 is over and I’m sure I’m not the only parent out there who found it incredibly busy and exhausting. I’ve just had a few hours of sitting up at hospital this afternoon with Elliott who had two decent gashes on his foot from a broken glass water bottle that fell out of the fridge. There was the usual hospital waiting time between needles, xrays and stitches which gave me lots of time to contemplate the very busy but very good start to 2015.
Everyone has settled into the new school year and I’ve adapted to life working as a teacher aide and studying for my education degree. Our chicks have grown into awkward teenagers and our puppy has grown into a dog that still acts like a puppy. I’m welcoming the rain, the slightly cooler days and Easter holidays to spend lots of time with Joel and the kids and more time to enjoy cooking as opposed to just whipping up meals in a frenzy. Soups are always a good standby meal for cooler evenings and thankfully all of my kids love a soup especially if there is some buttery toast for dunking.
This lentil soup is very good and very hearty. It is a Bill Granger recipe with the addition of a few good handfuls of spinach at the very end which quickly wilts down. Grate over some parmesan just before serving or even stir through a spoonful of pesto.
lentil and spinach soup
(adapted from a Bill Granger recipe)
1 tablespoon olive oil
1 large red onion, finely chopped
2 carrots, finely chopped
1 leek, finely sliced white part only
1 celery stick, finely chopped
4 cloves of garlic, finely chopped
pinch of dried chilli
1 teaspoon dried oregano
400g tin chopped tomatoes
1 litre of chicken stock
2 bay leaves
1/2 cup Australian puy lentils
2 cups of spinach roughly chopped
1 teaspoon of salt
freshly ground black pepper
In a large pot melt the butter and add the oil. Saute the onions, carrots, leek and celery for about 10 minutes. Add the garlic and dried herbs and cook for a further 5 minutes stirring. Add the tomatoes, stock, bay leaves and lentils then bring the soup to the boil. Turn down the heat to a simmer and cook, still occasionally, for 30 minutes or until the lentils are tender.
Add the spinach and stir until wilted. Season with salt and pepper. Serve with Parmesan and lots of toast.