Lentil & Spinach Soup

Prep time: 5 minutes

Cook time: 15 minutes

Servings: 2

Ingredients:

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, chopped

• 200g frozen soffritto mix

• 1 tin of lentils, drained and rinsed

• 1 litre vegetable stock

• 2 large handfuls fresh spinach

• Squeeze of lemon juice

• Salt and black pepper to taste

Instructions:

1. Heat the olive oil in a large saucepan over medium heat.

2. Add the soffritto mix and cook for 5–6 minutes.

3. Stir in the garlic and cook for another minute.

4. Add the lentils and pour in the vegetable stock and lemon juice.

5. Bring to the boil, then reduce to a simmer and cook for 20–25 minutes until the lentils are soft.

6. Stir in the fresh spinach and cook for 2–3 minutes until wilted.

7. Blend slightly if you prefer a smoother texture, or leave chunky.

8. Serve warm, either by itself or with a slice of wholemeal sourdough bread.

Nutrition (per serving – approx): Protein: 12–15g Calories: 250 kcal Carbohydrates: Moderate Healthy fats: Low Fibre: High

(Values are approximate and will vary depending on ingredients used.)

Why This Works (60Fit Approach)

This is a simple, nourishing bowl that supports steady energy and keeps you feeling satisfied without heaviness.

You’re getting:

• Plant protein from lentils to support strength and fullness

• Fibre to support digestion and help keep energy levels stable

• Iron-rich spinach to support energy and overall wellbeing

It’s the kind of meal that feels comforting and sustaining, without leaving you sluggish afterwards.

60Fit Tip

A squeeze of lemon or splash of wine vinegar not only enhances flavour but may help support a steadier blood sugar response.