Although I couldn’t be convinced to participate in Sydney’s Dry July – I am advocating a healthy low-fat eating regime instead. It’s a great way to kick-start the body’s metabolism for the upcoming summer months. In truth it’s really not difficult eating healthily as the quality of Australian produce on offer is outstanding. The trick is to tap into seasonal produce.
A quaint little café in Surry Hills is known to serve a wondrously sustaining Lentil and Silver-beet soup during the winter months and although they wouldn’t part with their recipe my version encompasses the main ingredients.
I’ve been quite liberal with my creative license and combined ingredients based primarily on personal taste with a focus on keeping this soup very low in fat, healthy, nutritious and a way of kick-starting the body’s metabolism.
I omitted all onion, garlic and salt and used herbs, spices, lemon juice and mushroom stock to incorporate extra flavour elements to the soup. This is a great way to get kids to eat spinach (after all it’s just a green minestrone). Enjoy.
This Spinach, Lemon and Lentil Soup is a low-fat, healthy and nutritious meal that will kickstart the body's metabolism.
Ingredients 1/2 Cup Green/Brown Lentils
1 Bunch of Spinach
1 Bunch of Coriander
2 Lemons (100ml)
1L Mushroom Stock
1 Teaspoon Ground Black Pepper
1 Teaspoon Chopped Chilli
1 Teaspoon Lemon Zest
1 Teaspoon Fennel Seeds
1 Teaspoon Oregano
Key Ingredients of the soup include Spinach, Lemons, Lentils and Coriander.
Spray a little cooking oil into a large saucepan. When oil is hot add lentils, stir coating the lentils. Sauté for a couple of minutes until they start to turn golden brown in colour.
Saute the Lentils until they start to turn golden brown in colour.
Roughly chop spinach and coriander and add to the lentils. Stir through for approximately 3-4 minutes as the spinach and coriander start to wilt from the heat.
Add chopped Spinach and Coriander to the Lentils.
Add the black pepper, chilli, lemon zest, fennel seeds, oregano and lemon juice and stir through all the ingredients.
Reduce the heat and allow ingredients to steam in the lemon juice for approximately 5-10 minutes. The ingredients will reduce in volume by half.
Add the remaining herbs and spices and lemon juice.
Add the mushroom stock cube and approximately 1 litre of water.
Bring soup to a boil and simmer for 30 minutes until lentils are cooked. During the cooking process much of the liquid will have reduced making this a very thick and hearty soup, however you may want to add a little more liquid.
Spinach, Lemon and Lentil Soup.
Note The ingredients in the soup are based on kick-starting the metabolism and helping to burn fat which makes it an excellent fitness food to consume all year round.