Red Lentil Soup with Spinach

Clean soup vegetables, peel onions, cut the whole thing into fine cubes and sweat in 3EL olive oil.

Add washed lentils and paradeis pulp, sweat and extinguish with vinegar. Fill up clear soup and cook vegetables.

Cut cleaned and washed spinach into strips and blanch briefly. Season with coarse mustard, grated lemon peel, salt and pepper. Crush the soup, pass it through a sieve (or a whisk), season it and mix it with the cold butter until it is creamy. Fold in the blanched spinach and steep briefly in the warm soup.

For dessert, brew an espresso coffee, pour two spoonfuls of vanilla ice cream per person into a glass and pour the hot coffee over it.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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