Spicy Red Lentil and Spinach Soup
A spicy red lentil soup with onions, spinach, basil, cumin and cayenne for a bit of a kick, that is delicious, fast and easy to make.
Ingredients
Serves: 6
- 1 teaspoon olive oil
- 1 large onion, diced
- salt and freshly ground black pepper, to taste
- 1 (800g) tin diced tomatoes
- 250g frozen spinach
- 2 cups (410g) red lentils
- 2 cups (500ml) water
- 2 teaspoons dried basil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon curry powder
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- Heat the oil in a large saucepan over medium heat and cook the onion until golden brown. Season with salt and pepper.
- Mix in tomatoes, spinach and lentils then pour in water. Season with basil, cumin, cayenne pepper and curry powder.
- Bring to the boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.
- Transfer the soup to a blender (or use a hand held blender) and blend until smooth before serving.
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Reviews and Ratings
Global Ratings:
(2)
Reviews in English (5)
Altered ingredient amounts. This is an excellent soup: flavourful, colourful and simple. I made very few changes (fresh basil, more water and a tad more of each of the spices). - 29 Sep 2008
Something else. Very tasty. I recommend blending only half of the lentil mixture, because it is much more stew-like than soup-like. Also, I added chopped fresh basil to keep it fresh-tasting, served it with rice, and flavoured with tamari rather than salt and pepper. Try adding 1/2 - 1 teaspoons each of tumeric and coriander for more spice. - 29 Sep 2008
Used different ingredients. This is nice and spicy- a good base recipe to play with as the other reviews mention. I added the juice of half a lemon and fresh spinach just before serving instead of the tomatoes. No need to blend either. - 29 Sep 2008
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