Curried spinach & lentil soup
By Esther Clark
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
-
Prep:10 mins
Cook:45 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 305
-
fat 12g
-
saturates 1g
-
carbs 28g
-
sugars 6g
-
fibre 10g
-
protein 17g
-
salt 1.1g
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
Method
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 a food processor and 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 a blender and 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.
