Spanish lentil soup with spinach

Name: Spanish lentil soup with spinach
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 red peppers; 200 g Cardinal lenses; 2 Onions; 4 Garlic cloves; 2 TABLESPOONS flaked almonds; 2 TABLESPOONS Olive oil; 4 Stem(s) Thyme; 2 Bay leaves; 1 little box Saffron (ground); 200 g Whipped cream; 2 TEASPOONS Vegetable broth (instant); 100 g young spinach; 80 g dried soft apricots; 7-10 Tbsp grated rind and juice; 7-10 Tbsp from ½ Organic lemon; 7-10 Tbsp salt, pepper; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 red peppers
200 g Cardinal lenses
2 Onions
4 Garlic cloves
2 TABLESPOONS flaked almonds
2 TABLESPOONS Olive oil
4 Stem(s) Thyme
2 Bay leaves
1 little box Saffron (ground)
200 g Whipped cream
2 TEASPOONS Vegetable broth (instant)
100 g young spinach
80 g dried soft apricots
7-10 Tbsp grated rind and juice
7-10 Tbsp from ½ Organic lemon
7-10 Tbsp salt, pepper
baking paper

Directions

1
Preheat oven (electric cooker: 250 °C/circulating air: 225 °C/gas: see manufacturer). Line a baking tray with baking paper. Clean, wash and quarter the peppers. Prick several times with a wooden skewer or pointed knife.
2
Place on the sheet with the skin side facing upwards. Roast in the hot oven in the upper third for 12-15 minutes until the skin starts to blister.
3
In the meantime, rinse the lentils in a sieve with cold water and drain them. Cook in boiling water for about 30 minutes. Peel onions and garlic, chop both finely. Roast the almonds in a pot without fat until golden brown, take them out.
4
Heat the oil in the pot. Brown the onions and garlic in it. Wash the thyme, shake dry and remove the leaves. Add bay leaf and saffron and fry for about 1 minute. Add 1 l water and cream and bring to the boil.
5
Stir in broth. Simmer for 10 minutes.
6
Take the peppers out of the oven, immediately cover with a wet kitchen towel and let them cool down. Peel the peppers and cut them into strips. Sort the spinach, wash and drain well. Cut the apricots into small cubes.
7
Drain the lenses. Add the paprika, spinach, apricots and lemon peel to the stock. Bring everything to the boil briefly. Season to taste with about 2 tbsp. lemon juice, salt and pepper. Serve with almonds.