- 2 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 large garlic cloves, crushed
- ¼ tsp hot chilli powder
- 1 tsp cumin seeds
- 1 tbsp medium curry powder
- 160g dried brown lentils
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 1.2l low-salt veg stock
- large bunch coriander
- 30g unsalted cashew nuts, toasted
- 2 lemons, zested and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 500g spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
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.
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.
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.
Ladle the soup into bowls and top with generous dollops of the cashew chutney.