French green lentil, spinach and potato soup

Here’s a soup that Popeye would be proud of - lots of greens and buckets of flavour. This is even better the second day (if you can stop it from being eaten all in one go).

Ingredients

1 cup	French green lentils (Main)
2 Tbsp	Olive oil
1 large	Onion, peeled and finely chopped
½ tsp	Salt
2 cloves	Garlic, peeled and finely sliced
4 large	Celery sticks, trimmed and diced
1 bunch	Fresh parsley, finely chopped (including stems)
2 medium	Agria potatoes, peeled and diced (Main)
½ cup	White wine
4 cups	Vegetable stock
150 g	Baby spinach leaves (Main)
6	Spring onions, finely chopped

Directions

1. Put the lentils in a pot and cover generously with boiling water. Simmer until tender - about 20-25 minutes. Drain and set aside.
2. While the lentils are cooking, set a large pot over medium heat. Add the olive oil, onion, salt, garlic and celery. Cook for 10 minutes, stirring occasionally, until soft but not coloured. Add the wine and let it bubble up, then add half the parsley and the potato. Pour in the stock. Cover and simmer gently until the potato is just cooked (about 10 minutes). Stir in the lentils, followed by the baby spinach and spring onions. Simmer for five minutes, then stir through the remaining parsley. Ladle into bowls and serve immediately.

See more of Lucy's soup recipes

• Tomato, chickpea and rosemary soup
• Spiced pumpkin and tahini soup