Healthy soup recipe for 4 people, takes only 45 mins; recipe has rapeseed oil, onion, garlic clove, chilli powder, cumin seeds, curry powder, lentils, veg stock, coriander, cashew nuts, lemon and spinach.
Curried spinach & lentil soup
Course: Healthy soup
Servings
4
servings
Prep time
10 mins
Ingredients
- Rapeseed Oil: 2 tbsp rapeseed oil
- Onion: 1 onion, finely chopped
- Garlic Clove: 2 large garlic cloves, crushed
- Chilli Powder: 1/4 tsp hot chilli powder
- Cumin Seeds: 1 tsp cumin seeds
- Curry Powder: 1 tbsp medium curry powder
- Lentils: 160g dried brown lentils
- Veg Stock: 1.2l low-salt veg stock
- Coriander: large bunch coriander
- Cashew Nuts: 30g unsalted cashew nuts, toasted
- Lemon: 2 lemons, zested and juiced
- Spinach: 500g spinach
Directions
- 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.
- Put the coriander, remaining oil and garlic, the cashews and lemon zest in afood processorand blitz with 1-2 tbsp water until semi-smooth. Spoon the chutney into a bowl and set aside.
- Stir the spinach into the soup and cook for 5 mins, or until wilted. Tip half the soup into ablenderand blitz until smooth, then return this to the pan. Stir through lemon juice to taste.
- Ladle the soup into bowls and top with generous dollops of the cashew chutney.
