Spiced Red Lentil & Spinach Soup
The title says it’s a soup but I’d say it was more like a Dahl tbh. Either way, it’s very quick and easy supper and almost all the ingredients will come from your store cupboard. It’s also a highly customisable recipe, you can add in some chicken for additional protein, finish it off with fresh green chillis (or a sprinkle of dried) or switch the spinach out for any other types of greens (spring greens, kale, chard etc.)
The tumeric, ginger and garlic are full of antioxidant and anti-inflammatory properties, while the spinach packs a huge punch of iron, Vitamins A, B2, B6, E and K, folate, potassium et al. The lentils are of course the main element here providing protein, iron and fibre (aka the bit that’s going to fill you up.) You can serve this up as a side to another Indian style dish or simply eat it on it’s own. If you feel so inclined you can scoop this up and scrape out the bowl with a wholewheat roti or chapati.
1 Onion finely chopped
1 tbsp Olive Oil
2 Garlic Cloves, crushed
25g Grated Root Ginger
2 tsp Ground Tumeric
1 tsp Cumin Seeds
1/2 tsp Ground Cinnamon
200g Dried Red Lentils, rinsed & drained
1 litre Veg Stock
1/2 28g pack of fresh Coriander, stalks finely chopped/leaves roughly chopped
200-400g Pack of Spinach
Squeeze of Lime / Fresh Green Chillis / Natural Yoghurt to serve (all optional)
1. Heat a large pan over a gentle heat; soften the onion in the oil for about 10 minutes. Add the garlic and ginger; cook for 1 minute. Add the spices and cook for 1-2 minutes, until the seeds sizzle. Add the lentils and cook for another minute, then pour in the stock and 500ml water; season and bring to the boil. Simmer gently for 15 minutes, stirring every so often, until the lentils are tender.
2. Pour half the soup into a blender and process until smooth. Return to the pan with the remaining soup, then add the coriander stalks and the spinach. Add some water to loosen, if needed, then cover and bring to a simmer for a few minutes, until the greens are cooked. Add the lime juice and season. Serve with a dollop of the yogurt and the coriander leaves, plus a scattering of extra cumin seeds, if liked.