Curried spinach & lentil soup

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

Prep:10 mins
Cook:45 mins

Serves 4
Easy

Nutrition per serving

kcal 305
fat 12g
saturates 1g
carbs 28g
sugars 6g
fibre 10g
protein 17g
salt 1.1g

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

Method

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.