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(finely chopped)
- 1 tbspolive oil
- 2garlic cloves(crushed)
- 25 gramsroot ginger(finely grated)
- 2 tspground turmeric
- 1 tspcumin seeds
- ½ tspground cinnamon
- 200 gramssplit red lentils(rinsed and drained)
- 1 litre/sfresh vegetable stock
- ½coriander(stalks finely chopped, leaves roughly chopped)
- 350 gramsspring greens(thick stems removed, leaves shredded)
- 1lime(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.
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