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    Lentil, turmeric & spinach soup

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    Lentil, turmeric & spinach soup

    By Elly Pear

    • Preparation time: 15 minutes
    • Cooking time: 35-40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 6 generous portions

    Ingredients

    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 

    Method

    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. 

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    Cook's tip This only uses one pan, with frozen prepared veg for ease and speed, and is gluten free

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