Quick Lentil & Spinach Soup with Lemon

This is a speedy soup made with tinned lentils. It takes about ten minutes from start to finish. It's warm, lemony, and packed with fibre. Perfect for days when you need something comforting but can't face a long cooking session.

Ingredients (Serves 2):

• 1 tbsp olive oil
• 1 garlic clove, crushed
• ½ tsp cumin
• 1 x 400g tin of green lentils, rinsed and drained
• 500ml vegetable stock
• A large handful of spinach
• Juice of ½ lemon
• Salt and pepper

Method:

1. Heat the olive oil in a saucepan. Add the garlic and cumin. Cook for 1 minute.
2. Add the lentils and stock. Bring to a simmer and cook for 5 minutes.
3. Stir in the spinach and let it wilt.
4. Squeeze in the lemon juice. Season with salt and pepper.
5. Serve immediately.

Why it's gut-friendly: Lentils are packed with prebiotic fibre. Spinach adds iron and further fibre. Lemon is a gentle digestive aid. A quick, comforting soup.