Turmeric, lentil and spinach soup

knorr
4 servings Prep: 15 mins, Cooking: 35 mins By Food24
Tap for method
Tap for method

Ingredients (18)

30 ml fresh chillies — 573
3 onions — chopped
4 cloves garlic — cloves, crushed
15 ml fresh ginger — grated
5 ml cumin
10 ml turmeric
300 g carrots — choped
150 g celery stalks — chopped
200 g red lentils — uncooked
2 x 400 g tins coconut milk
400 g tomatoes — ripe, chopped
500 ml water
2 knorr vegetable stock pot
200 g spinach — chopped
salt — to taste
pepper — to taste
lemon juice — fresh
80 g walnuts — chopped
Tap for ingredients
Tap for ingredients

Method:

Heat the olive oil in a pot. Add the onions and fry over a medium-low heat until soft.

Stir in the garlic and ginger and cook for one more minute.

Add the cumin, turmeric, carrot, celery and red lentils, and fry gently for a further 5 minutes.

Add the coconut milk, chopped tomatoes and water, then stir in the contents of the two KNORR Vegetable Stock Pots.

Bring to the boil, then turn down the heat and simmer for about 25 minutes, or until the lentils are cooked.

Using a stick blender or liquidiser, purée the soup, but don’t over-process it: keep it quite chunky.

Stir in the spinach and simmer until the spinach has just wilted.

Season to taste with salt and black pepper.

Just before you serve the soup, add a squeeze of fresh lemon juice, for freshness.

Dish the soup into heated bowls and garnish with chopped walnuts.



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.