I hope you enjoy this no-frills, healthy, hearty and delicious soup that even the most inexperienced cook can make.
- 250g (2 1⁄2 cups) finely chopped spinach
- 400g (2 1⁄2 cups) tinned lentils, drained
- 40g (5 tbsp) plain flour
- 1 medium onion, finely chopped
- 4 eggs
- 60ml (4 tbsp) vegetable oil
- salt and pepper
Pour the oil into a pot and add the chopped onion.
Fry on a low heat until caramelised, then gradually add the flour, whisking constantly.
Add a litre (4 cups) of hot water and keep stirring to dissolve any lumps.
Season with salt and pepper.
Strain any excess liquid from the lentils and add to the saucepan.
Add the chopped spinach and cook for 2 minutes. Poach the eggs in a separate saucepan.
Ladle the soup into a bowl and place the poached egg on top.
