This healthy and delicious soup is hearty and nutritious. With added protein from the chicken bone broth, it makes a great filling lunch or light dinner. Its a quick and simple recipe to make.

Ingredients

serves 2

• 1 tbsp olive oil

• 1 leek, finely chopped

• 2 garlic cloves, finely chopped or grated

• 2 bay leaves

• 1 chunk of ginger (no need to peel)

• 2 sprigs of thyme, leaves only

• 1 tsp ground turmeric

• 90g dried red lentils

• 500ml chicken bone broth

• 400g butter beans, rinsed and drained

• 125g spinach leaves

• sea salt to season

• 1 tsp fresh mint leaves finely chopped (optional) - to serve

Soften the leek and garlic with the olive oil, turmeric, bay leaves, thyme and ginger on a low to medium heat.

Add the lentils and chicken bone broth and bring to a simmer for about 20 minutes. Stirring occasionally.

Add the butter beans and simmer for a further 5 minutes.

Add the spinach leaves and allow the leaves to wilt. Remove from the heat.

Taste and season with sea salt if needed.

Remove ginger and bayleaves before serving.

serve with a sprinkling of freshly chopped mint leaves.