Spinach and Lentil Soup with Paleo Pumpkin Bread

This soup takes less than 1/2 an hour from start to finish, so is perfect for when you're running home late from work and in need of some comfort food. Lentils are rich in protein and fibre, so whether you choose to eat this soup on its own or with bread, you'll be feeling satisfied. If you include the pumpkin bread, which uses almond meal to replace the flour, you'll be adding even more protein, which lends to nourish and repair your body an immune system. The perfect rainy day meal!

1 onion, finely diced

2 cups dry red lentils

1/4 cup rice

3 litres vegetable stock

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper

1 bunch spinach or silver beet

Lemon juice

Coconut oil (or butter for a richer soup)

Heat 1 tablespoon of coconut oil. Add the onions and stir until soft. Add the lentils and rice, coating them in the onions. Pour in the stock and allow soup to come to the boil. Turn down to a simmer, adding the spices, salt and pepper and the shredded spinach. Cook for another 15 minutes or until the lentils and rice have become a part of the broth. Don't be shy with the lemon, it really does make the soup so much tastier as well as assisting the body in absorbing the iron from the greens.

Serve with paleo pumpkin bread.

Paleo Pumpkin Bread

450 g grated raw pumpkin 

4 free range eggs

1/2 teaspoon sea salt

pinch nutmeg

1/4 cup olive or coconut oil

1 teaspoon baking soda 

1 tablespoon lemon juice

3 cups fine almond meal 

Pumpkin seeds to sprinkle on top 

Preheat your over to 180 degrees, a little less if you have fan forced. Combine the pumpkin, eggs, almond meal, baking powder, lemon juice, salt and nutmeg in a bowl and mix well. Line a loaf tin with baking paper and spoon in the mixture. Sprinkle with the pumpkin seeds and bake for around 1 1/2 hours. Test at around 1 hour as timing may vary according to your oven. I like to un-paleo mine by adding crumbed goat's milk feta through the mix before baking...