Author: Suresh Dhamothiran

Name: Lentil and Spinach Soup with Parmesan Crisps
Cook time: 45 min
Yield: 4
Ingredients: 2 tbsp pine nuts, roughly chopped; 4 tbsp parmesan, finely grated; 2 tbsp olive oil; 5 shallots, chopped; 6 garlic cloves, smashed; 1.25L bone or veg broth; 4 tbsp red lentils; 1½ tsp grated nutmeg; 2 bunches spinach (about 400g), thick stems removed; 90g flat-leaf parsley leaves