A spicy red lentil soup that is delicious, fast and easy. This hearty lentil soup is embellished with fresh spinach and spices.
111 people made this
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.