Greek Lentil, Spinach & Feta Soup

This delicious soup was made for me soon after my son was born by my good friend Cybele. I don't know if it was the insatiable appetite of a breastfeeding mother, the rampant hormones or the love and care with which she made it that made it so memorable but it instantly became one of my favourite soups. It is high in iron, folate, vitamin C, calcium, protein and fibre - especially great for pregnant or new mothers!

500g brown lentils

1 large onion, chopped

1 garlic clove, chopped

1 ltr vegetable stock

english spinach

feta cheese (preferably a hard block that you can slice reasonably thinly)

lemon juice

Saute the onion and garlic gently in olive oil. Add the lentils and stir for a couple of minutes then add the stock and simmer for 30 mins. Meanwhile soak the english spinach in water then add to the hot soup 5 mins before serving. Serve topped with slices of the feta and a generous squeeze of lemon juice, cracked pepper and a little olive oil.