Ingredients
Serves: 6
1 teaspoon olive oil
1 large red onion, diced
salt and freshly ground black pepper, to taste
2 (400g) tins chopped tomatoes
225g fresh or frozen spinach
375g red lentils
450ml water
1 dessertspoon dried basil
1 1/2 teaspoons ground cardamom
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1/2 teaspoon curry powder
Preparation method
Prep: 15 minutes | Cook: 30 minutes
1. Heat the oil in a large saucepan over medium heat then saute the onion until golden brown. Season with salt and pepper.
2. Transfer the soup to a blender (or use an immersion blender) and blend to desired consistancy.
3. Mix in tomatoes, spinach and lentils, then pour in the water.
4. Season with basil, cardamom, cumin, cayenne pepper and curry powder. Bring to the boil, reduce heat to low and simmer 25 minutes stirring occasionally until lentils are tender.
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