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Curried spinach & lentil soup

Curried spinach & lentil soup served in a bowl

Curried spinach & lentil soup

Name: Curried spinach & lentil soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp rapeseed oil; 1 onion finely chopped; 2 large garlic cloves crushed; ¼ tsp hot chilli powder; 1 tsp cumin seeds; 1 tbsp medium curry powder; 160g dried brown lentils; 1.2l low-salt veg stock; large bunch coriander; 30g unsalted cashew nuts toasted; 2 lemons zested and juiced; 500g spinach

Esther Clark

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Serves 4

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4 out of 5.14 ratingsRate

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Pack in the nutrients and the flavour with our curried spinach and lentil soup. It's full of iron and vitamin C and is served with a cashew chutney topping

Freezable (soup only)

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp rapeseed oil
1 onion

finely chopped
2 large garlic cloves

crushed
¼ tsp hot chilli powder
1 tsp cumin seeds
1 tbsp medium curry powder
160g dried brown lentils
1.2l low-salt veg stock
large bunch coriander
30g unsalted cashew nuts

toasted
2 lemons

zested and juiced
500g spinach

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Nutrition: Per serving

kcal305
fat12g

low
saturates1g
carbs28g
sugars6g
fibre10g
protein17g
salt1.1g

Method

step 1

Heat 1 tbsp oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Stir in half the garlic, the chilli, cumin and curry powder and cook for 1 min more. Add the lentils and stock, then cover and simmer for 30 mins over a medium-low heat.
step 2

Put the coriander, remaining oil and garlic, the cashews and lemon zest in a food processor and blitz with 1-2 tbsp water until semi-smooth. Spoon the chutney into a bowl and set aside.
step 3

Stir the spinach into the soup and cook for 5 mins, or until wilted. Tip half the soup into a blender and blitz until smooth, then return this to the pan. Stir through lemon juice to taste.
step 4

Ladle the soup into bowls and top with generous dollops of the cashew chutney.

Recipe from Good Food magazine, September 2019

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A star rating of 4 out of 5.14 ratings

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