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
Serves 4
2 tbsp rapeseed oil1 onion, finely chopped2 large garlic cloves, crushed¼ tsp hot chilli powder1 tsp cumin seeds1 tbsp medium curry powder160g dried brown lentils1.2l low-salt veg stocklarge bunch coriander30g unsalted cashew nuts, toasted2 lemons, zested and juiced500g spinach
STEP 1Heat 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 2Put 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 3Stir 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 4Ladle the soup into bowls and top with generous dollops of the cashew chutney.
