Recipe Of The Week – Curried Spinach & Lentil Soup

Recipe Of The Week – Curried Spinach & Lentil Soup

Our curried spinach & lentil soup is a deliciously warming meal that can adjusted to suit your spiciness preference. Double the quantity and freeze leftovers for the following few weeks if you know this will be a useful timesaver.

If freezing, add the spinach once it has been defrosted as is ready for eating. Simply blend half of the soup and omit the spinach until you are ready to eat and stir in when reheating.

Serves 4

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 large garlic cloves, minced
• 2 stalks celery, diced
• 2 large carrots, diced
• 1 tbsp medium curry powder
• 1 tsp ground cumin
• 1 tbsp fresh ginger, minced
• ¼ tsp dried chilli flakes
• 1 bay leaf
• 160g dried brown lentils
• 1.2 litres vegetable stock
• 500g spinach
• Large bunch coriander
• 100g low-fat natural yoghurt or dairy alternative

Method

1. Add 1 tbsp olive oil to a large saucepan and put over a medium heat
2. Add the onion, celery and carrot and sautee for 10 minutes until soft
3. Add in the garlic, curry powder, cumin, ginger, chilli flakes bay leaf lentils and vegetable stock and bring to a simmer
4. Cover and let it bubble away for half an hour
5. Add the spinach and half of the coriander into the soup and stir until wilted
6. Add half of the soup to a food processor and blitz until smooth
7. Add the blitzed soup back into the saucepan and combine with the remaining soup
8. Divide into 4 bowls before topping with a spoonful of yoghurt/dairy alternative and the remaining coriander

If this soup doesn’t quite take your fancy, we have plenty of others to choose from.