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Curried spinach & lentil soup served in a bowl

Curried spinach & lentil soup

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Pack in the nutrients and the flavour with our curried spinach and lentil soup. It's full of iron and vitamin C and is served with a cashew chutney topping

  • Freezable (soup only)
  • Healthy
  • Vegetarian
Nutrition: Per serving
low infat12g


  • 2 tbsp rapeseed oil
  • 1 onion , finely chopped
  • 2 large garlic cloves , crushed
  • ¼ tsp hot chilli powder
  • 1 tsp cumin seeds
  • 1 tbsp medium curry powder
  • 160g dried brown lentils
  • 1.2l low-salt veg stock
  • large bunch coriander
  • 30g unsalted cashew nuts , toasted
  • 2 lemons , zested and juiced
  • 500g spinach


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    Ladle the soup into bowls and top with generous dollops of the cashew chutney.

Recipe from Good Food magazine, September 2019

Goes well with


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A star rating of 3.6 out of 5.10 ratings

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