Spiced red lentil and spinach soup
A thick, warming soup of red lentils, cumin and turmeric with ribbons of spinach and a squeeze of lemon.
- Time35 min
- LevelEasy
- Costabout £0.65 a head
Ingredients
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Method
- 1
Heat the oil in a large pan over a medium heat. Cook the onion and carrots for 6 minutes until soft.
6 min - 2
Stir in the garlic, cumin, coriander and turmeric and cook for 1 minute until it smells warm and spicy.
1 min - 3
Add the lentils, stock cube, water and tomatoes. Bring to the boil, then simmer for 20 minutes, stirring now and then, until the lentils are soft and the soup is thick.
20 min - 4
Stir in the spinach and cook for 2 minutes until wilted.
2 min - 5
Add the lemon juice and salt. Blitz half the soup with a stick blender for a soup that is part smooth and part chunky, or leave it as it is.
- 6
Taste, add more lemon or salt if you like, and serve hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.