Go Back

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 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 40 minutes
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
 

  1. 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.
  2. 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.
  3. Chop the tomatoes into small cubes, add these to the soup and cook for another 5 minutes. Taste and season with salt and pepper.
  4. Rinse the spinach, drain, then stir it into the soup. Turn off the heat, rest it under cover for 5 minutes.
  5. Mix together the ingredients for the garlic yogurt.
  6. Serve the soup with 1-2 spoonfuls of yogurt and some lemon juice squeezed on top.