About this recipe:A spicy red lentil soup that is delicious, fast and easy. This hearty lentil soup is embellished with fresh spinach and spices.
1 teaspoon olive oil
1 large red onion, chopped
salt and freshly ground black pepper to taste
2 (400g) tins chopped tomatoes
225g (8 oz) fresh or frozen spinach
375g (13 oz) red lentils
450ml (16 fl oz) 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
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Method Prep:15min › Cook:30min › Ready in:45min
Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach and lentils, and pour in 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.
Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.
I added all the spices with the browned onions so that there was no chance of getting that 'powdery' taste from spices that are not cooked through. Also increased the spices as we love spicy foods.
Great recipe and can be used as a side dish as part of a curry meal. - 13 Aug 2012
I used cumin seed for a more authentic flavor, also added carrots, and used red chard. Tougher jeans tend to hold up better. Also, next time I will add some chicken broth to make it more soupy. - 19 Oct 2010