Ingredients Jump to Instructions ↓

  1. 1 teaspoon olive oil

  2. 1 large red onion, chopped salt and freshly ground black pepper to taste

  3. 2 (400g) tins chopped tomatoes

  4. 225g (8 oz) frozen spinach

  5. 375g (13 oz) red lentils

  6. 450ml (16 fl oz) water

  7. 1 dessertspoon dried basil

  8. 1 1/2 teaspoons ground cardamom

  9. 1 teaspoon ground cumin

  10. 1/2 teaspoon ground cayenne pepper

  11. 1/2 teaspoon curry powder

Instructions Jump to Ingredients ↑

  1. 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.

  2. Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.


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