Our curried spinach & lentil soup is a deliciously warming meal that can adjusted to suit your spiciness preference. Double the quantity and freeze leftovers for the following few weeks if you know this will be a useful timesaver.
If freezing, add the spinach once it has been defrosted as is ready for eating. Simply blend half of the soup and omit the spinach until you are ready to eat and stir in when reheating.
Add 1 tbsp olive oil to a large saucepan and put over a medium heat
Add the onion, celery and carrot and saute for 10 minutes until soft
Add in the garlic, curry powder, cumin, ginger, chilli flakes bay leaf lentils and vegetable stock and bring to a simmer
Cover and let it bubble away for half an hour
Add the spinach and half of the coriander into the soup and stir until wilted
Add half of the soup to a food processor and blitz until smooth
Add the blitzed soup back into the saucepan and combine with the remaining soup
Divide into 4 bowls before topping with a spoonful of yoghurt/dairy free alternative and the remaining coriander
By The Healthy Employee
