Spinach, Mushroom and Lentil Soup


  • 25g Butter
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 2tsp freshly grated ginger
  • 2tsp garam masala
  • 1tsp cumin seeds
  • 1/2 tsp turmeric
  • 225g chestnut mushrooms, sliced
  • 115g red lentils, washed
  • 850ml half strength vegetable stock
  • 225g spinach, washed and roughly chopped
  • lemon juice
  • salt and pepper


  1. Melt the butter in a large lidded saucepan. Add the onion, garlic, ginger, garam masala, cumin seeds and turmeric.  Stir well, cover and sweat for 10 minutes, shaking the pan occasionally.
  2. Turn up the heat, add the mushrooms and stir for a couple of minutes.
  3. Add the lentils and stock, bring to the boil, cover and cook rapidly for 10 minutes.  Then reduce the heat and simmer for a further 20 minutes, adding the spinach 5 minutes before the end of the cooking time.
  4. Cool slightly before pureeing.  Season with lemon juice, salt and pepper as required.
  5. Return the soup to the rinsed out pan and heat through gently.
  6. Meanwhile, for the garnish, melt the butter and fry the garlic until it is a dark brown colour.  This takes only a couple of minutes.  Drain on kitchen paper.
  7. Divide the soup between warmed serving bowls and scatter the garlic slivers over the top.

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