Spicy Spinach and Lentil Soup


  • 200g spinach
  • 200g red lentils
  • 2 tbs olive oil
  • 1 tbs ground cumin
  • 1 tbs ground coriander seeds
  • 1 tbs ground turmeric
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 5 tomatoes, skinned and chopped (or a 400g tin of chopped tomatoes)
  • 1 tsp tomato puree
  • 400 ml tin coconut milk
  • Large bunch of coriander, roughly chopped
  • Lemon juice to taste.


  1. Remove the stems from the spinach and finely shred the leaves.
  2. Cook the lentils in 1.5ltrs of water. Bring to the boil and simmer for 15-20 mins until just tender
  3. Heat the oil in the frying pan and stir fry all the spices. Add the onion and garlic, and sweat until soft.
  4. Add the spices and onions to the lentils in their cooking liquid, and then add the tomatoes, tomato puree and coconut milk. Cook for a further 15 mins.
  5. Add the spinach and cook just enough to wilt. Take off the heat and add the coriander and lemon juice to taste.
  6. Season with black pepper, garnish with a bunch of fresh coriander and finish with a swirl of cream!

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