Recipes.

Spicy Spinach + Lentil Soup

By Dr Sarah Schenker


I Quit Sugar - Lentil Soup
  • 2 servings
  • Prep - 15 mins
    Cooking - 8 mins
  • Total - 23 mins
I Quit Sugar - Lentil Soup

As Dr Sarah Schenker says, "one of the most important nutritional aspects of spinach is its high iron content. Your baby needs a regular source of iron in his diet now because the stores he was born with will be starting to decline." This spinach and lentil soup will fill the needs of you and your baby, so get cooking!  

Servings: 2
Preparation: 15 mins
Cooking: 8 mins

Ingredients

To Prepare

  • 1 bag baby spinach leaves.

For Baby

  • 1/3 cup cooked spinach.
  • 1 tablespoon apple purée, fresh or frozen and thawed.
  • 1 tablespoon pear purée, fresh or frozen and thawed.
  • 1 tablespoon cooked green lentils.
  • 1 tablespoon Greek yoghurt, sour cream of crème fraîche.

For You

  • 1 tablespoon olive oil.
  • 1 clove garlic, crushed.
  • 1 teaspoon lemongrass paste, or a squeeze of fresh lemon juice.
  • 1 pinch chilli flakes.
  • 1 teaspoon cumin seeds.
  • 1 teaspoon paprika.
  • 2 spring onions.
  • 200 g cooked lentils.
  • 800 ml chicken or vegetable stock.
  • 1 tablespoon tomato purée.
  • Sea salt and freshly ground black pepper.
  • 2 tomatoes.
  • The remaining spinach.
  • Greek yoghurt, sour cream or crème fraîche, to serve.

Directions

1. Bring 2.5cm water in a pan to the boil. Place the spinach leaves in a steamer basket or sieve, position over the water, cover tightly with a lid or an upturned plate and allow to steam for 2–3 minutes. Drain and squeeze the leaves to remove any excess water.

2. FOR BABY: Place the spinach in a food processor with the purées and whizz together. Add the cooked green lentils and pulse to form a coarse paste. Transfer to a bowl and swirl through the Greek yogurt, sour cream or crème fraîche.

3. FOR YOU: Heat the oil in a pan and add the garlic paste, lemongrass paste (if using), chilli flakes, cumin seeds and paprika and cook for 1 minute.

4. Using scissors, cut the spring onions, add them to the pan and cook for another minute. Add the lentils, stock and tomato purée and bring to the boil. Season with a pinch of salt and plenty of black pepper. Dice the tomatoes and add to the spinach. Stir to combine, then simmer for 5 minutes. Serve with a dollop of yogurt and a squeeze of lemon juice (if using).


Note

Images and recipes from My Sugar Free Baby and Me by Dr Sarah Schenker.
I Quit Sugar - My Sugar Free Baby And Me

As Dr Sarah Schenker says, "one of the most important nutritional aspects of spinach is its high iron content. Your baby needs a regular source of iron in his diet now because the stores he was born with will be starting to decline." This spinach and lentil soup will fill the needs of you and your baby, so get cooking!

Ingredients

To Prepare

  • 1 bag baby spinach leaves.

For Baby

  • 1/3 cup cooked spinach.
  • 1 tablespoon apple purée, fresh or frozen and thawed.
  • 1 tablespoon pear purée, fresh or frozen and thawed.
  • 1 tablespoon cooked green lentils.
  • 1 tablespoon Greek yoghurt, sour cream of crème fraîche.

For You

  • 1 tablespoon olive oil.
  • 1 clove garlic, crushed.
  • 1 teaspoon lemongrass paste, or a squeeze of fresh lemon juice.
  • 1 pinch chilli flakes.
  • 1 teaspoon cumin seeds.
  • 1 teaspoon paprika.
  • 2 spring onions.
  • 200 g cooked lentils.
  • 800 ml chicken or vegetable stock.
  • 1 tablespoon tomato purée.
  • Sea salt and freshly ground black pepper.
  • 2 tomatoes.
  • The remaining spinach.
  • Greek yoghurt, sour cream or crème fraîche, to serve.

Directions

1. Bring 2.5cm water in a pan to the boil. Place the spinach leaves in a steamer basket or sieve, position over the water, cover tightly with a lid or an upturned plate and allow to steam for 2–3 minutes. Drain and squeeze the leaves to remove any excess water.

2. FOR BABY: Place the spinach in a food processor with the purées and whizz together. Add the cooked green lentils and pulse to form a coarse paste. Transfer to a bowl and swirl through the Greek yogurt, sour cream or crème fraîche.

3. FOR YOU: Heat the oil in a pan and add the garlic paste, lemongrass paste (if using), chilli flakes, cumin seeds and paprika and cook for 1 minute.

4. Using scissors, cut the spring onions, add them to the pan and cook for another minute. Add the lentils, stock and tomato purée and bring to the boil. Season with a pinch of salt and plenty of black pepper. Dice the tomatoes and add to the spinach. Stir to combine, then simmer for 5 minutes. Serve with a dollop of yogurt and a squeeze of lemon juice (if using).

Note

Images and recipes from My Sugar Free Baby and Me by Dr Sarah Schenker.
I Quit Sugar - My Sugar Free Baby And Me

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