CURRIED SPINACH & LENTIL SOUP

Curried spinach & lentil soup image

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

Provided by Esther Clark

Categories Dinner, Lunch, Soup, Starter, Supper

Time 55m

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 305 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 17 grams protein, Sodium 1.1 milligram of sodium