Lentil and Spinach soup

Being in the dead of winter, a homemade, nourishing soup is just what the doctor ordered, I believe.  And having your own home made stock makes it extra wholesome.  I was lucky enough to have secured some fresh English spinach from a neighbour, so this only multiplies it's nutritional allure!

I came across this recipe from the fabulous food blog, Love Bites, who in turn sourced it from Jamie Oliver's Ministry of Food. This makes enough soup for 6 people.

- 2 carrots, sliced
- 2 sticks of celery, sliced
- 2 medium onions, roughly chopped
- 2 cloves garlic, chopped
- 3 tablespoons olive oil
- 1.8 litres vegetable/ chicken stock
- 300g red lentils
- 1 thumbsize piece of fresh root ginger, sliced
- 10 cherry tomatoes halved
- 200g spinach leaves
- salt and pepper, to taste

Saute carrots, celery, onions and garlic in oil for 10 mins on medium heat, or till softened and golden. Then add stock.  At this point, add the lentils, ginger and tomatoes and cook for another 10 mins by which time the lentils should be cooked. Finally, add the spinach and cook for a short  while, till wilted. Season with salt and pepper.

Serve with a thick dollop of Greek yoghurt and some crusty bread.