Curried spinach & lentil soup

AuthorKeith Hubner
Rating

A great soup with a nice kick to it!

Yields1 Serving

 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
 160 g Dried brown lentils
 1.20 l Low-salt veg stock
 large bunch coriander
 30 g Unsalted cashew nuts, toasted
 2 Lemons, zested and juiced
 500 g Spinach

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.

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.

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.

4

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

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
 160 g Dried brown lentils
 1.20 l Low-salt veg stock
 large bunch coriander
 30 g Unsalted cashew nuts, toasted
 2 Lemons, zested and juiced
 500 g Spinach

Directions

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.

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.

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.

4

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

Curried spinach & lentil soup

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