A quick, nourishing bowl of red lentil soup enriched with fresh spinach and served with hearty wholegrain bread. Warming, filling and packed with fibre.
Ingredients
- 1 portion shop-bought red lentil soup (about 300g)
- Large handful baby spinach leaves
- 2 slices wholegrain bread
Method
- Heat the red lentil soup in a saucepan or microwave according to pack instructions.
- Stir through the baby spinach until just wilted.
- Serve hot with slices of wholegrain bread on the side.
Serving & storage
Tip: Best eaten fresh. If storing, keep the soup and bread separate. The soup will keep in the fridge for up to 2 days — reheat until piping hot before serving.
Nutrition tip: Red Lentil Soup with Spinach & Wholegrain Bread is high in plant protein, iron and folate (thanks to lentils and spinach). However, one mineral to watch is iodine — crucial for thyroid function — which can be low in meat- and dairy-free diets. Lentils, spinach, and wholegrains aren’t reliable iodine sources, and vegans or those avoiding dairy and seafood are more at risk of deficiency. Taking an iodine supplement (such as potassium iodide or a kelp-based tablet in controlled doses) can help you meet the 140 µg daily need, keeping your thyroid and metabolism running optimally.
Irish Sea Moss Thyroid Support
For low energy and mood | Naturally rich in iodine | Targeted thyroid support | With marine-sourced magnesium | Supports healthy skin and metabolism
- Natural iodine from Irish sea moss to support thyroid health
- With marine magnesium for energy and mood balance
- Contributes to normal metabolism and healthy skin
