Spiced red lentil, turmeric and spring greens soup
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This vibrant soup has become my go to weeknight dinner because it's ready in under an hour and costs just pennies per bowl. Red lentils are packed with protein and fibre, making this a genuinely nourishing meal that keeps you satisfied for hours. The warm spices, turmeric in particular, give it an earthy comfort that feels like a proper hug in a bowl. Fresh spring greens add a peppery brightness at the end, while a squeeze of lime and swirl of yogurt lift everything beautifully. It's simple enough for a busy Tuesday but impressive enough to serve to friends.
Ella x
Ingredients
- 1onion(onion, finely chopped)
- 1 tbspolive oil
- 2garlic cloves(garlic cloves, crushed)
- 25 gramsroot ginger(fresh root ginger, finely grated)
- 2 tspground turmeric
- 1 tspcumin seeds
- ½ tspground cinnamon
- 200 gramssplit red lentils(split red lentils, rinsed and drained)
- 1 litre/swaitrose cooks’ ingredients fresh vegetable stock
- ½coriander(28g pack coriander, stalks finely chopped, leaves roughly chopped)
- 350 gramsspring greens(spring greens, thick stems removed, leaves shredded)
- 1lime(lime, juice)
- 4 tbspnatural yogurt
Detail level
Instructions
- 1
Heat a large pan over a gentle heat; soften the onion in the oil for about 10 minutes. Add the garlic and ginger; cook for 1 minute. Add the spices and cook for 1-2 minutes, until the seeds sizzle. Add the lentils and cook for another minute, then pour in the stock and 500ml water; season and bring to the boil. Simmer gently for 15 minutes, stirring every so often, until the lentils are tender.
- 2
Pour half the soup into a blender and process until smooth. Return to the pan with the remaining soup, then add the coriander stalks and the spring greens. Add some water to loosen, if needed, then cover and bring to a simmer for a few minutes, until the greens are cooked. Add the lime juice and season. Serve with a dollop of the yogurt and the coriander leaves, plus a scattering of extra cumin seeds, if liked.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Campfire stew
Nothing beats a hearty campfire stew when you're feeding a crowd, and this one's become my go to recipe because it's so straightforward to throw together. The beauty of this dish is that most of the work happens while you're relaxing by the fire, letting everything simmer away for hours. Gammon gives it a wonderfully smoky flavor, while the haricot beans pack in fiber and protein to keep everyone satisfied. It's the kind of rustic, warming meal that tastes even better outdoors, and honestly, it costs very little to make while feeding plenty of people.
Ultimate roast potatoes
After years of experimenting, I've finally cracked the code for roast potatoes that are impossibly crispy on the outside and fluffy within. The secret is using duck fat, which contains oleic acid, a heart healthy monounsaturated fat that's actually good for you. What I love most is how simple this really is: just potatoes, fat, flour, and salt. From prep to plate in just over an hour, you'll have restaurant quality results without any fuss. Trust me, once you try these, you'll never go back.
Tropical Quinoa (Ww)
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Reviews
Sign in to write a review.