Curried Spinach & Lentil Soup with Cashew Chutney Recipe

Introduction

This curried spinach and lentil soup is a comforting bowl of warmth packed with vibrant flavors and nutritious ingredients. With a creamy texture and a zesty cashew chutney topping, it’s perfect for a wholesome lunch or dinner.

Ingredients

• 2 tbsp rapeseed oil
• 1 onion, finely chopped
• 2 large garlic cloves, crushed
• ¼ tsp hot chilli powder
• 1 tsp cumin seeds
• 1 tbsp medium curry powder
• 160g dried brown lentils
• 1.2l low-salt vegetable stock
• Large bunch coriander
• 30g unsalted cashew nuts, toasted
• 2 lemons, zested and juiced
• 500g spinach

Instructions

1. Step 1: Heat 1 tablespoon of rapeseed oil in a large saucepan over medium heat. Add the chopped onion and fry for about 8 minutes until soft and translucent.
2. Step 2: Stir in half of the crushed garlic, hot chilli powder, cumin seeds, and medium curry powder. Cook everything together for 1 minute to release the spices’ aroma.
3. Step 3: Add the dried lentils and vegetable stock to the pan. Cover with a lid and simmer on medium-low heat for 30 minutes until lentils are tender.
4. Step 4: Meanwhile, prepare the cashew chutney by placing the coriander, remaining oil, remaining garlic, toasted cashew nuts, and lemon zest in a food processor. Blitz with 1 to 2 tablespoons of water until semi-smooth. Transfer to a bowl and set aside.
5. Step 5: Stir the spinach into the soup and cook for an additional 5 minutes until wilted.
6. Step 6: Carefully tip half of the soup into a blender and blend until smooth. Return the blended soup to the pan and stir well.
7. Step 7: Add lemon juice to taste and stir through. Ladle the soup into bowls and serve topped with generous dollops of the cashew chutney.

Tips & Variations

• For a creamier texture, add a splash of coconut milk when blending the soup.
• Substitute spinach with kale or Swiss chard for a different leafy green flavor.
• If you prefer less heat, reduce the hot chilli powder or omit it altogether.
• Cashew chutney can be made ahead and stored in the fridge to save preparation time.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Keep the cashew chutney separate and add fresh dollops when serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, you can use canned lentils. Reduce the cooking time since canned lentils are already cooked; simply simmer the other ingredients for about 10 minutes before adding canned lentils to warm through.

Is this soup suitable for vegans?

Absolutely. This recipe contains no animal products and uses vegetable stock, making it fully vegan-friendly.

Curried Spinach & Lentil Soup with Cashew Chutney Recipe

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★★★★★

5 from 334 reviews

• Author: Cleo
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and nutritious curried spinach and lentil soup, packed with warming spices, lentils, fresh spinach, and topped with a zesty cashew and coriander chutney. This hearty soup is perfect for a wholesome lunch or light dinner.

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Ingredients

Scale 1x2x3x

Soup

• 2 tbsp rapeseed oil
• 1 onion, finely chopped
• 2 large garlic cloves, crushed (divided)
• ¼ tsp hot chilli powder
• 1 tsp cumin seeds
• 1 tbsp medium curry powder
• 160g dried brown lentils
• 1.2l low-salt vegetable stock
• 500g spinach
• 2 lemons, zested and juiced

Chutney

• large bunch coriander
• 1 tbsp rapeseed oil (remaining from total 2 tbsp)
• 1 garlic clove, crushed (remaining from total 2 cloves)
• 30g unsalted cashew nuts, toasted
• 1–2 tbsp water
• lemon zest (from the 2 lemons)

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Instructions

1. Prepare the base: Heat 1 tablespoon of rapeseed oil in a large saucepan over medium heat. Add the finely chopped onion and fry for 8 minutes, stirring occasionally, until the onion is soft and translucent.
2. Add spices and garlic: Add half of the crushed garlic cloves, hot chilli powder, cumin seeds, and medium curry powder to the pan. Stir well and cook for an additional 1 minute to release the flavors.
3. Add lentils and stock, then simmer: Pour in the dried brown lentils and the low-salt vegetable stock. Stir to combine, cover the pan with a lid, and simmer gently over medium-low heat for 30 minutes until the lentils are tender.
4. Make the cashew chutney: Place the coriander, remaining rapeseed oil, remaining crushed garlic clove, toasted cashew nuts, and lemon zest into a food processor. Add 1 to 2 tablespoons of water and blitz until the mixture is semi-smooth. Transfer the chutney to a bowl and set aside.
5. Add spinach to the soup: Stir the spinach into the soup and cook for 5 minutes, or until the spinach has wilted.
6. Blend half the soup: Carefully transfer half of the soup into a blender and blend until smooth. Return the blended soup to the saucepan and stir well.
7. Finish the soup: Stir through the lemon juice to taste, adjusting the flavor as desired.
8. Serve: Ladle the soup into bowls and top each with generous dollops of the cashew chutney.

Notes

• Use low-salt vegetable stock to keep the soup healthful.
• To reduce time, use pre-cooked lentils but adjust cooking time accordingly.
• Adjust chilli powder amount to your preferred heat level.
• The cashew chutney adds a creamy and tangy element that complements the soup perfectly.
• This soup can be stored in the fridge for up to 3 days or frozen for up to 1 month.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: curried spinach soup, lentil soup, vegetarian soup, Indian soup, healthy soup, cashew chutney, lentils, spinach