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Green lentils and spinach are natural companions and this soup is earthy, warming and satisfying.

SERVES 4

1 tbsp olive oil

1 large onion, chopped

1 large garlic clove, crushed

125g (4oz) green lentils

225g (8oz) spinach leaves, washed

1 litre (1¾ pints) unsalted vegetable stock or water

salt and freshly ground black pepper

2–3 tsp lemon juice

croûtons or thick yoghurt, to serve (optional)

Heat the oil in a large saucepan, add the onion and fry for 10 minutes, with a lid on the pan, until the onion is almost tender and flecked with brown.

Stir in the garlic, lentils and spinach, then pour in the stock or water and bring to the boil. Simmer gently, with a lid on the pan, for about 45 minutes, until the lentils are soft.

Blend the soup, then reheat, season it with salt, freshly ground black pepper and lemon juice.

Serve just as it is, in deep, warm bowls, or top with a spoonful of crisp golden croûtons or thick Greek yoghurt.