Spiced lentil & spinach soup with naan

• Red lentils200g
• Brown onions150g
• Garlic (4 bulbs, approx 40 cloves)2
• Fresh ginger15g
• Medium curry powderstore cupboard10g
• Frozen chopped spinach150g
• Stock cubes (12 pack)2
• Lemons (4 pack)1
• Plain naan breads (4 pack)4

Plus salt and pepper. About £2.00 for the amounts used.

Method

1. 1

   Fry 1 chopped onion for 5 minutes. Add 2 crushed garlic cloves, 15g grated ginger and 2 tsp curry powder for 1 minute.

2. 2

   Add 200g rinsed red lentils, 2 stock cubes and 1.2 litres boiling water. Simmer for 20 minutes until soft.

3. 3

   Add 150g frozen spinach and simmer for 5 minutes. Season and add a squeeze of lemon.

4. 4

   Warm 4 naan breads and serve with the soup.