VEGGIE LENTIL + RICE SOUP
Serves 6–8
• 1/4 cup (60ml / 2 fl oz) olive oil• 1 onion, roughly chopped• 2 carrots, chopped• 2 garlic cloves, crushed• 1 tbsp (20ml / 0.7 fl oz) ground paprika• 1 tbsp (20ml / 0.7 fl oz) garam masala• 2 x 400g / 0.9lb cans chopped tomatoes• 1 cup (210g / 7.5oz) dry green or brown lentils, rinsed• 4 cups (960ml / 2pt) vegetable stock• 1 cup (240ml / 8.1 fl oz) water• salt and pepper, to taste• 1 cup (240ml / 8.1 fl oz) basmati rice, soaked in water for 10 minutes and then drained• 1 packet (100g / 3.5oz) baby spinach leaves, washed and drained
