Spicy spinach and red lentil soup
Ingredients
- 1 teaspoon olive oil
- 1 large red onion, diced
- salt and freshly ground black pepper, to taste
- 2 (400g) tins chopped tomatoes
- 225g fresh or frozen spinach
- 375g red lentils
- 450ml water
- 1 dessertspoon dried basil
- 1 1/2 teaspoons ground cardamom
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon curry powder
Method
- Heat the oil in a large saucepan over medium heat then saute the onion until golden brown. Season with salt and pepper.
- Transfer the soup to a blender (or use an immersion blender) and blend to desired consistancy.
- Mix in tomatoes, spinach and lentils, then pour in the water.
- Season with basil, cardamom, cumin, cayenne pepper and curry powder. Bring to the boil, reduce heat to low and simmer 25 minutes stirring occasionally until lentils are tender.
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Recipe Info
Tip: This spicy spinach and red lentil soup is an easy and hearty recipe that’s perfect for cold winter nights.