Cook this in bulk and eat for the week with crusty sourdough and lashings of butter (serves one-two).

Ingredients:

• 200g red lentils
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp turmeric
• 750ml vegetable broth
• 100g spinach
• 1 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
2. Add the minced garlic, cumin, turmeric, and any additional spices like smoked paprika or chili flakes. Sauté for another 1-2 minutes, allowing the spices to bloom and infuse the oil.
3. Add the red lentils and vegetable broth, stirring to combine. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 15-20 minutes, or until the lentils are tender and the soup has thickened.
4. Stir in the spinach (or other leafy greens) and cook for another 2-3 minutes, just until wilted.
5. Season the soup with salt and pepper to taste. For a smoother texture, you can blend part or all of the soup with an immersion blender.
6. Serve hot, garnished with fresh herbs like parsley or cilantro if desired, and alongside crusty sourdough bread with butter for a comforting, nutrient-dense meal.

Nutritional Rationale:

• Lentils provide plant-based protein and iron to replenish stores.
• Spinach is rich in folate and calcium for bone health.
• Turmeric has anti-inflammatory properties to aid recovery.