- 1 cup (200 g) red lentils
- ¼ cup (65 ml) olive oil
- 1 cup (150 g) onion, finely chopped
- ½ cup (55 g) spring onions, finely chopped
- 1 cup (100 g) finely grated carrot
- 1 cup (150 g) finely grated courgettes
- ½ cup (50 g) celery, cut into small cubes
- 1 cup (240 g) finely grated potato
- 2 garlic cloves, finely chopped
- 1 tablespoon (25 g) tomato paste
- 1 level teaspoon (3 g) ground cumin
- ½ teaspoon (2 g) sweet smoked paprika
- 1 bay leaf
- 9 cups (2,250 ml) water
- 1½ cups (90 g) spinach, finely chopped
- ⅓ cup (25 g) fresh coriander or parsley, finely chopped
- ⅓ cup (85 ml) lemon juice
- 1½ teaspoons (12 g) salt
- ⅓ teaspoon black pepper
