Broad bean, yogurt & mint soup
Delectable smooth soup, high in fibre and folic acid
Curried spinach & lentil soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp rapeseed oil
- 1 onionfinely chopped
- 2 large garlic clovescrushed
- ¼ tsp hot chilli powder
- 1 tsp cumin seeds
- 1 tbsp medium curry powder
- 160g dried brown lentils
- 1.2l low-salt veg stock
- large bunch coriander
- 30g unsalted cashew nutstoasted
- 2 lemonszested and juiced
- 500g spinach
Nutrition: Per serving
- kcal305
- fat12glow
- saturates1g
- carbs28g
- sugars6g
- fibre10g
- protein17g
- salt1.1g
Method
step 1
Heat 1 tbsp oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Stir in half the garlic, the chilli, cumin and curry powder and cook for 1 min more. Add the lentils and stock, then cover and simmer for 30 mins over a medium-low heat.
step 2
Put the coriander, remaining oil and garlic, the cashews and lemon zest in a food processor and blitz with 1-2 tbsp water until semi-smooth. Spoon the chutney into a bowl and set aside.
step 3
Stir the spinach into the soup and cook for 5 mins, or until wilted. Tip half the soup into a blender and blitz until smooth, then return this to the pan. Stir through lemon juice to taste.
step 4
Ladle the soup into bowls and top with generous dollops of the cashew chutney.
