Sensational Lentil and Rosemary soup recipe


spinachYields 4 servings

Ingredients

10 ounces spinach

2 tablespoons lemon juice

½ inch piece ginger, peeled and sliced into ¼ths

1 stem Rosemary

15 ounces canned tomatoes, chopped with their juice

1½ cups Red Lentils

6 cups water

1 sachet

8 cloves of garlic

Method

  1. Combine 6 cups water with the lentils and tomatoes and bring to a boil
  2. Add 2 teaspoons kosher salt and the sachet

by Chef David Arnold

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