Lentil And Spinach Soup

Ingredients

5 tbsp olive oil, plus extra for serving

1 onion, peeled and diced

1 stick of celery, trimmed and diced

1 carrot, peeled and diced

1 small whole fresh or dried red chilli

A couple of rosemary sprigs

1 medium potato, peeled and diced

300g small brown lentils

300g spinach leaves

Salt and black pepper

Grated parmesan, for serving

Directions

Working in a heavy-based frying or saute pan, warm the olive oil, then saute the diced onion, celery and carrot, red chilli and rosemary over a medium-low heat, until the vegetables are soft and translucent.

Add the potato and lentils, and stir for a minute or two, or until each lentil glistens with oil. Add 1.6 litres of cold water, bring to a boil then turn down the heat to a simmer and cook for about 30 minutes, until the lentils are tender. Add the spinach, simmer for five minutes more, then season generously with salt and pepper. Divide between bowls, and pass around olive oil, red chilli and grated cheese for those who want them.