Pea, Spinach and Lentil Supergreen Soup

Pea, Spinach and Lentil Supergreen Soup

Total Time 20 minutes
Course lunch


  • 100 g red lentils
  • 300 g frozen peas
  • 120 g fresh spinach
  • 800 ml veg stock
  • To serve:
  • Fresh herbs chopped
  • Plant-based yoghurt or cream optional
  • Black pepper/chilli flakes


  • Rinse the lentils and add to a large pot. Cover with the veg stock and bring to the boil. Boil vigorously for 10 minutes, stirring occasionally.
  • Add the frozen peas and leave to simmer for a further 5 minutes. Add the spinach leaves, stir through until slightly wilted.
  • Blend until smooth using a stick blender or add to a large blender. Season to taste with salt and pepper. Serve, garnish and enjoy!
Keyword lentils, peas, soup, spinach

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