This easy, creamy Mary Berry Curried Lentil and Spinach Soup is the perfect quick and nutritious meal for any day. Packed with spices like turmeric and garam masala, it’s full of flavour and can be made with simple, everyday ingredients. Serve with a dollop of yogurt for extra creaminess and a delightful finish!
This Curried Lentil and Spinach Soup Recipe Is From Cooks To Perfection Course Cookbook by Mary Berry
Ingredients Needed
- 2 tbsp sunflower oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 garlic cloves, crushed
- 1 1/2 tsp fresh ginger, peeled and grated
- 1/4 tsp ground turmeric
- 2 tsp garam masala (or mild curry powder)
- 140 g (5 oz) dried red lentils
- 900 ml (3 3/4 cups) chicken or vegetable stock
- 150 ml (2/3 cup) tomato juice
- Salt and freshly ground black pepper, to taste
- 50 g (1 3/4 oz) fresh spinach, finely chopped
- Plain, full-fat yogurt, to serve
How To Make Curried Lentil and Spinach Soup Recipe
- Cook the Vegetables: Heat the sunflower oil in a large pan. Add the finely chopped onion and diced carrots, frying gently over medium heat for 8-10 minutes, stirring occasionally until the onion is lightly coloured. Increase the heat to medium-high, then add the crushed garlic and grated ginger, frying for 1 more minute. Stir in the ground turmeric and garam masala.
- Add Lentils and Liquids: Add the red lentils to the pan and pour in the chicken or vegetable stock and tomato juice. Bring to a boil, then reduce the heat and simmer gently for 15-20 minutes, or until the lentils and carrots are tender. If the soup thickens too quickly, add a little more stock. Season with salt and pepper to taste.
- Finish the Soup: Remove the pan from the heat. Stir most of the spinach into the soup just before serving, letting it wilt slightly. Ladle the soup into warmed bowls, top with the remaining spinach, and swirl a dollop of yogurt into each bowl.
Recipe Tips
- Use Fresh Ginger for a Better Flavour: Fresh ginger gives the soup a sharper, more aromatic flavour compared to powdered ginger. Always grate it yourself for the best taste.
- Don’t Overcook the Lentils: Keep an eye on the lentils while they cook. Overcooking them can turn them mushy. They should be tender but still hold their shape.
- Adjust the Consistency: If the soup becomes too thick, simply add more stock or water to loosen it up. You want a nice, soup-like consistency, not a stew.
- Wilt the Spinach at the End: Stir in most of the spinach just before serving. This way, the spinach stays vibrant and doesn’t lose its colour or flavour in the cooking process.
- Season to Taste: Make sure to taste the soup before serving and adjust the seasoning. Adding a little extra salt, pepper, or even a squeeze of lemon can bring out all the flavours.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers curried lentil and spinach soup in an airtight container in the fridge for up to 3 days.
- Freeze: Place leftover curried lentil and spinach soup in an airtight container or freezer bag and freeze for up to 3 months. Thaw in the fridge overnight and reheat before serving.
- Reheating: Reheat leftovers curried lentil and spinach soup on the stove over low heat for 3 minutes, stirring occasionally until warmed through, or in the microwave in 1-minute intervals, stirring between each, until hot. Add a splash of water or stock if it’s too thick.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 266
- Total Fat: 2.96g
- Saturated Fat: 0.13g
- Cholesterol: 0.15mg
- Sodium: 1810mg
- Potassium: 880mg
- Total Carbohydrate: 47.32g
- Dietary Fiber: 11.02g
- Sugars: 7.92g
- Protein: 15.68g
Try More Mary Berry Recipes:
Mary Berry Curried Lentil and Spinach Soup Recipe
Description
This easy, creamy Mary Berry Curried Lentil and Spinach Soup is the perfect quick and nutritious meal for any day. Packed with spices like turmeric and garam masala, it’s full of flavour and can be made with simple, everyday ingredients. Serve with a dollop of yogurt for extra creaminess and a delightful finish!
Ingredients
Instructions
- Cook the Vegetables: Heat the sunflower oil in a large pan. Add the finely chopped onion and diced carrots, frying gently over medium heat for 8-10 minutes, stirring occasionally until the onion is lightly coloured. Increase the heat to medium-high, then add the crushed garlic and grated ginger, frying for 1 more minute. Stir in the ground turmeric and garam masala.
- Add Lentils and Liquids: Add the red lentils to the pan and pour in the chicken or vegetable stock and tomato juice. Bring to a boil, then reduce the heat and simmer gently for 15-20 minutes, or until the lentils and carrots are tender. If the soup thickens too quickly, add a little more stock. Season with salt and pepper to taste.
- Finish the Soup: Remove the pan from the heat. Stir most of the spinach into the soup just before serving, letting it wilt slightly. Ladle the soup into warmed bowls, top with the remaining spinach, and swirl a dollop of yogurt into each bowl.
Notes
- Use Fresh Ginger for a Better Flavour: Fresh ginger gives the soup a sharper, more aromatic flavour compared to powdered ginger. Always grate it yourself for the best taste.
- Don’t Overcook the Lentils: Keep an eye on the lentils while they cook. Overcooking them can turn them mushy. They should be tender but still hold their shape.
- Adjust the Consistency: If the soup becomes too thick, simply add more stock or water to loosen it up. You want a nice, soup-like consistency, not a stew.
- Wilt the Spinach at the End: Stir in most of the spinach just before serving. This way, the spinach stays vibrant and doesn’t lose its colour or flavour in the cooking process.
- Season to Taste: Make sure to taste the soup before serving and adjust the seasoning. Adding a little extra salt, pepper, or even a squeeze of lemon can bring out all the flavours.
Mary Berry Curried Lentil and Spinach Soup Recipe