Turmeric, Lentil and Spinach Soup
- 30 ml olive oil
- 3 onions, chopped
- 4 cloves garlic, crushed
- 15 ml finely grated fresh ginger
- 5 ml cumin
- 10 ml turmeric
- 300 g carrots, chopped
- 150 g celery stalks, chopped
- 200 g uncooked red lentils
- 2 x 400 g tins light coconut milk
- 400 g chopped ripe tomatoes
- 500 ml water
- 2 KNORR Vegetable Stock Pot
- 200 g spinach, chopped
- salt and ground black pepper, to taste
- fresh lemon juice
- 80 g walnuts, roughly chopped
- Heat the olive oil in a pot. Add the onions and fry over a medium-low heat until soft.
- Stir in the garlic and ginger and cook for one more minute.
- Add the cumin, turmeric, carrot, celery and red lentils, and fry gently for a further 5 minutes.
- Add the coconut milk, chopped tomatoes and water, then stir in the contents of the two KNORR Vegetable Stock Pots.
- Bring to the boil, then turn down the heat and simmer for about 25 minutes, or until the lentils are cooked.
- Using a stick blender or liquidiser, purée the soup, but don’t over-process it: keep it quite chunky.
- Stir in the spinach and simmer until the spinach has just wilted.
- Season to taste with salt and black pepper.
- Just before you serve the soup, add a squeeze of fresh lemon juice, for freshness.
- Dish the soup into heated bowls and garnish with chopped walnuts.
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