Name: Lentil soup with spinach
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 2 Tbsp olive oil; 1 onion; 1 large carrot; 3 cloves garlic (minced); 1 tsp dried chilli flakes; 2 tsp ground cumin; 2 tsp sweet paprika; 1 Tbsp tomato purée; 250 g red lentils; 1.5 litre vegetable stock; 3 ripe tomatoes; 400 g spinach; 1 lemon; Garlic yogurt: 100g Greek yogurt (2 cloves of garlic (minced), 1 Tbsp olive oil, 1 pinch of salt)

Lentil soup with spinach

This Indian-style lentil soup with spinach is served with garlic raita. It’s lovely on cold days to warm you up! It’s also very healthy and super easy to make. Serve it with naan or other type of flatbread.

Print Recipe

Prep Time 5

Cook Time 35

Resting Time 4

Total Time 40

Servings: 4 people

Cuisine: Indian

Calories: 1234

Ingredients Method

Ingredients

2 Tbsp olive oil
1 onion
1 large carrot
3 cloves garlic minced
1 tsp dried chilli flakes
2 tsp ground cumin
2 tsp sweet paprika
1 Tbsp tomato purée
250 g red lentils
1.5 litre vegetable stock
3 ripe tomatoes
400 g spinach
1 lemon
Garlic yogurt: 100g Greek yogurt 2 cloves of garlic (minced), 1 Tbsp olive oil, 1 pinch of salt

Method

Roughly chop the onion and carrot. Heat the oil in a heavy-bottomed saucepan, add the chopped vegetables and under cover, simmer until tender, then add the garlic and the chilli flakes. Stir for about 1 minute.
Add the paprika, cumin and tomato purée. Stir and add to the rinsed and drained lentils. Stir for about 1 minute, then add the stock. Bring to the boil, then simmer for 20 minutes.
Chop the tomatoes into small cubes, add these to the soup and cook for another 5 minutes. Taste and season with salt and pepper.
Rinse the spinach, drain, then stir it into the soup. Turn off the heat, rest it under cover for 5 minutes.
Mix together the ingredients for the garlic yogurt.
Serve the soup with 1-2 spoonfuls of yogurt and some lemon juice squeezed on top.

Lentil soup with spinach

Ingredients

Method

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