Spinach & Red Lentil Soup

15 Ingredients

Number of servings

250grams dried red lentils
3tablespoons sunflower oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 piece fresh root ginger, 2.5 cm piece, grated
1 red chilli, deseeded and chopped, plus extra to garnish
1tablespoons curry powder
1 1/4 cup hot vegetable stock
200grams can tomatoes
100grams baby leaf spinach
25grams coriander leaves, chopped (plus extra to garnish)
1/3 cup coconut cream
1 pinch salt
1 pinch pepper
4tablespoons natural yoghurt (to serve)

Method

Step 1 of 5

Put the lentils into a medium saucepan and cover with 900 ml cold water. Bring to the boil, skimming off the scum as it rises to the surface, and leave to simmer for 10 minutes until the lentils are tender and just falling apart. Remove from the heat, cover and set aside.

Step 2 of 5

Meanwhile, heat the oil in a large saucepan, add the onion and fry gently for 5 minutes. Add the garlic, ginger and chilli and fry for a further 2 minutes. Stir in the curry powder and 1/2 teaspoon black pepper and cook for a further 2 minutes.

Step 3 of 5

Add the stock, the lentils and their cooking liquid, the tomatoes, spinach and coriander and season with salt to taste. Cover and simmer for 5 minutes then add the coconut cream.

Step 4 of 5

Whizz the mixture with a hand-held blender, until the soup is almost smooth.

Step 5 of 5

Ladle the soup into 4 warmed bowls and garnish each with a spoonful of yoghurt, the remaining coriander leaves, freshly ground black pepper and finely chopped red chilli, if desired.