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Ingredients

Method

  • 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.

Goes well with

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A star rating of 3.8 out of 5.11 ratings
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