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Lentil, turmeric & spinach soup
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Serves: 6 generous portions
2 tbsp coconut oil or olive oil
150g Cooks’ Ingredients Soffritto Mix
4 cloves garlic, finely chopped, grated or crushed
1 tbsp ginger finely grated and peeled
1 tbsp cumin
2 tsp turmeric
350g red split lentils, rinsed well and drained
2 Kallø Very Low Salt Organic Vegetable Stock Cubes
6 pieces frozen whole leaf spinach
Lemon juice, to serve
Natural yogurt, to serve
Fresh herbs and/or pul biber, to serve
1. Boil the kettle. Add the coconut (or olive) oil to a large saucepan over a medium heat and melt. Add the soffritto, garlic and ginger, then stir to coat in the oil.
2. Cook for 2-3 minutes, or until the soffritto starts to soften. Add the cumin, turmeric, 2 tsp sea salt flakes and freshly ground black pepper. Mix well so that the soffritto is evenly coated with the spices.
3. Add the lentils and mix well. Crumble in the vegetable stock cubes and add 1.5L boiling water. Bring the mixture to the boil, then reduce the heat and simmer for 30-35 minutes. Stir occasionally and add more water if needed.
4. When the lentils are soft but still holding their shape, stir in the frozen spinach. Cook for 6-8 minutes more, stirring regularly, or until the spinach is defrosted and piping hot. Taste for seasoning. Serve with a squeeze of lemon juice and a dollop of natural yogurt (dairy free, if you like), some fresh herbs, and pul biber too. It’s also great served in a bowl with a poached egg on top for something more substantial.
Cook's tip This only uses one pan, with frozen prepared veg for ease and speed, and is gluten free
Typical values per serving: