I’ll admit it—I didn’t expect this one to be such a hit. I was after something quick, healthy, and not too dull, and this soup absolutely delivered. Warm spices, hearty lentils, a swirl of yogurt, and just enough tomato tang to keep it fresh. Plus, it uses ingredients I almost always have in the cupboard.
That said, I did once forget to add the tomato juice. Not the end of the world—but the soup lacked that tiny bit of brightness that pulls everything together. So now I keep a bottle on standby just for this.
Also, don’t be tempted to throw the spinach in too early. It goes limp and swampy. Let it melt in just before serving—bright green, silky, and beautiful.
WHAT MAKES THIS RECIPE SPECIAL
- You get depth of flavour in under 30 minutes, thanks to garlic, ginger, and garam masala.
- Red lentils cook quickly and go creamy without needing to blend.
- Tomato juice adds tang without overpowering.
- It’s naturally gluten-free and can be vegan with one easy swap.
INGREDIENTS + WHY THEY MATTER
- Sunflower oil (2 tbsp) – Neutral and great for sautéing.
- Onion (1) – The base layer of flavour—finely chopped so it softens quickly.
- Carrots (2) – Adds sweetness and body.
- Garlic (2 cloves) – Brings a punch of flavour that supports the spice.
- Fresh ginger (1½ tsp) – Essential for warmth and brightness.
- Turmeric (¼ tsp) – Subtle but important for colour and an earthy note.
- Garam masala (2 tsp) – The main spice hit; use curry powder if that’s all you’ve got.
- Red lentils (140g) – Quick-cooking and creamy without blending.
- Chicken or veg stock (900ml) – Adds depth—use homemade if you have it.
- Tomato juice (150ml) – That splash of acidity that brings the soup alive.
- Spinach (50g) – Stir in at the end for a fresh, vibrant finish.
- Yogurt (to serve) – Balances the spices and adds richness.
MAKING IT YOURS (WITHOUT RUINING IT)
- Make it vegan: Use vegetable stock and a swirl of coconut yogurt or omit.
- Add heat: A pinch of chilli flakes or fresh green chilli with the garlic does the trick.
- Extra veg? Try stirring in chopped courgette or red pepper with the carrots.
- No tomato juice? Use a little passata mixed with water, or even a squeeze of lemon juice to brighten.
MISTAKES I’VE MADE (AND HOW TO AVOID THEM)
| WHAT WENT WRONG | WHY IT HAPPENS | HOW TO FIX IT |
|---|---|---|
| Soup turned too thick | Lentils absorb more than expected | Add hot water or stock to loosen as needed |
| Flavours felt flat | Forgot tomato juice or underseasoned | Always taste before serving and adjust |
| Spinach lost its colour | Added too early | Stir in just before serving |
HOW TO MAKE MARY BERRY’S CURRIED LENTIL AND SPINACH SOUP
COOK THE VEGETABLES
In a large pan, heat sunflower oil. Add chopped onion and carrots. Cook over medium heat for 8–10 minutes, stirring occasionally.
ADD GARLIC, GINGER & SPICES
Increase heat slightly, stir in garlic and ginger. Cook 1 minute, then add turmeric and garam masala. Stir to coat.
ADD LENTILS & LIQUIDS
Add red lentils, stock, and tomato juice. Bring to a boil, then lower heat and simmer 15–20 minutes, until lentils and carrots are tender.
ADD SPINACH & FINISH
Remove from heat. Stir in most of the chopped spinach and let it wilt. Ladle into bowls, top with remaining spinach and a dollop of yogurt.
TIPS FROM MY KITCHEN
- I always rinse lentils well—they cook more evenly and taste cleaner.
- If using baby spinach, no chopping needed—just toss it in whole.
- Add a pinch of salt halfway through simmering, not all at once. It seasons more evenly.
STORAGE + SERVING
Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze in portions for up to 3 months. Defrost overnight in the fridge.
Reheat: Gently on the hob or microwave in 1-minute bursts, stirring between. Add water or stock if it thickens too much.
Serve with: Warm flatbread, naan, or crusty sourdough toast.
FREQUENTLY ASKED QUESTIONS
Q: Can I use green or brown lentils instead?
A: They take longer and don’t go creamy—but if that’s all you have, cook a bit longer and blend half for texture.
Q: Is tomato juice essential?
A: It adds brightness, but you can sub a little passata, a chopped tomato, or even lemon juice.
Q: Can I blend this soup?
A: You can, but I love the texture as-is. If you want smoother, blitz half and stir it back in.
Try More Recipes:
- Mary Berry French Onion Soup With Mustard Cheese Croûtes
- Mary Berry Dolcelatte And Leek Soup With Parmesan Crisps
- Mary Berry Curried Parsnip Soup Recipe
Mary Berry Curried Lentil and Spinach Soup Recipe
Course: SoupsCuisine: British-IndianDifficulty: Easy4
servings10
minutes30
minutes266
kcalA hearty, warming soup spiced with turmeric and garam masala, packed with red lentils, carrots, and fresh spinach. Swirled with yogurt for creaminess and balance.
Ingredients
2 tbsp sunflower oil
1 onion, finely chopped
2 carrots, diced
2 garlic cloves, crushed
1½ tsp fresh ginger, grated
¼ tsp ground turmeric
2 tsp garam masala (or mild curry powder)
140g dried red lentils
900ml chicken or vegetable stock
150ml tomato juice
Salt and pepper, to taste
50g spinach, finely chopped
Full-fat yogurt, to serve
Directions
- Heat oil in a large pan. Add onion and carrots, cook 8–10 mins until soft.
- Add garlic and ginger. Cook 1 min. Stir in turmeric and garam masala.
- Pour in lentils, stock, and tomato juice. Bring to boil, then simmer 15–20 mins.
- Remove from heat. Stir in most spinach and let wilt.
- Ladle into bowls, top with extra spinach and yogurt.
Notes
- Use fresh ginger for punchier flavour.
- Don’t overcook lentils—they should stay soft but not mushy.
- Add lemon juice at the end if you want a little tang.