Very Vegetable Soup with Red Lentils

Directions

1. Heat the coconut oil in a large saucepan. Add the onion, celery and carrots and cook gently for 8–10 minutes until softened.

2. Stir in the red lentils and cook for 1 minute.

3. Add the vegetable stock and tomato purée. Add the courgette and leek, bring to the boil, then reduce the heat and simmer for 15 minutes.

4. Stir in the basil and spinach and cook for a further 5 minutes until the vegetables are tender.

5. Season to taste with salt and black pepper.

6. Serve hot, optionally topped with boiled or poached eggs for extra protein.