Lentil Soup with Spinach Mint and Caraway recipes

Ingredients

• 2 tbsp olive oil + 2 tsp for sauteeing spinach and making croutons (optional)
• 2 medium onions, chopped or 2 leeks, white part chopped
• 2 medium onions, chopped or 2 leeks, white part chopped
• 2 medium carrots, chopped
• 1 tbsp coriander seed, toasted and finely ground
• 1 tsp caraway seeds, toasted and finely ground + extra for optional croutons
• 3 cloves, garlic, chopped
• 2 & 1/2 tsp dried crushed mint
• 1/2 tsp ground turmeric or 1 tsp grated fresh turmeric
• 1/2 tsp freshly ground pepper
• 260g (1 & 1/2 cups) red/orange lentils (you could also use yellow split peas; add another 20 minutes cooking time)
• 1.4 litres (6 cups) low-salt vegetable stock, more to thin for a thinner soup if you wish
• Juice of one lemon
• 200g spinach or chard (ribs removed), washed – optional
• 1 wholemeal pitta bread, split along its seam and torn/cut into small pieces – optional

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