Lunch Soup And Salad Recipe

Prep

Rinse the lentils under cold water and pick out any debris. Finely chop the onion, carrot and celery; mince the garlic. Measure out tomato paste, diced tomatoes and broth.

Heat a small saucepan over medium heat. Add olive oil and swirl to coat.

Add the chopped onion, carrot and celery to the pan. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 4–5 minutes.

Add the minced garlic and tomato paste. Cook, stirring, 30–60 seconds until fragrant and the tomato paste darkens slightly.

Add the rinsed lentils, diced tomatoes (with their juices), and the broth to the pot. Stir to combine, scraping up any browned bits from the bottom.

Add the bay leaf and dried thyme. Increase heat to bring the mixture to a gentle boil, then reduce heat to a simmer.

Simmer, uncovered, until the lentils are tender and the soup has slightly thickened, about 18–20 minutes. Stir occasionally and add a splash of water or broth if it reduces too much.

When lentils are tender, remove the bay leaf. Stir in the chopped spinach and lemon juice; cook 1–2 minutes until the spinach wilts.

Taste and season with salt and black pepper to taste. For a creamier texture, mash about one-quarter of the soup against the side of the pot with a spoon (or pulse briefly with an immersion blender), then stir to incorporate.

Ladle approximately one cup into a serving cup or bowl and keep warm while you assemble the salad.

Make the dressing

In a small bowl or jar combine olive oil, red wine vinegar, Dijon mustard and honey. Whisk or shake vigorously until emulsified. Season with salt and black pepper to taste.

In a salad bowl combine the mixed greens, sliced cucumber, halved cherry tomatoes and thinly sliced red onion.

Drizzle the dressing over the salad (start with half, toss, then add more if needed) and toss gently to coat the leaves evenly.

Sprinkle the crumbled feta and toasted nuts over the top. Give the salad one gentle toss and transfer to a small side plate or bowl.

Serve the small green salad immediately alongside the warm cup of soup.