You can use this recipe as a soup in your daily meals, and it is very nutritious due to the vegetables; the combination of lentils and spinach is very rich.
Place the lentils in a saucepan with cold water covering them with double their volume of water, along with the whole peeled onion, the peeled carrot, the cleaned whole leek, the whole clean green pepper without seeds, and the peeled whole garlic cloves.
Let it boil uncovered for one hour. Remove the vegetables from the lentils and blend them. Add this vegetable puree back to the lentil cooking for another 30 minutes. Season with salt to taste.
Add the cleaned and chopped spinach and let it boil for 5 minutes. When it is seasoned, add the 4 tablespoons of extra virgin olive oil and gently stir the lentils.
Serve at that moment.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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