Spiced red lentil, turmeric and spring greens soup

Name: Spiced red lentil, turmeric and spring greens soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 onion, finely chopped; 1 tbsp olive oil; 2 garlic cloves, crushed; 25 g fresh root ginger, finely grated; 2 tsp ground turmeric; 1 tsp cumin seeds; ½ tsp ground cinnamon; 200 g split red lentils, rinsed and drained; 1 L Waitrose Cooks’ Ingredients fresh vegetable stock; ½ 28g pack coriander, stalks finely chopped, leaves roughly chopped; 350 g spring greens, thick stems removed, leaves shredded; 1 lime, juice; 4 tbsp natural yogurt

A warming winter soup, packed with flavour and goodness.

4.5 out of 5 stars(2) Rate this recipe

VegetarianHealthy

Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 onion, finely chopped
1 tbsp olive oil
2 garlic cloves, crushed
25g fresh root ginger, finely grated
2 tsp ground turmeric
1 tsp cumin seeds
½ tsp ground cinnamon
200g split red lentils, rinsed and drained
1 L Waitrose Cooks’ Ingredients fresh vegetable stock
½ 28g pack coriander, stalks finely chopped, leaves roughly chopped
350g spring greens, thick stems removed, leaves shredded
1 lime, juice
4 tbsp natural yogurt

Heat a large pan over a gentle heat; soften the onion in the oil for about 10 minutes. Add the garlic and ginger; cook for 1 minute. Add the spices and cook for 1-2 minutes, until the seeds sizzle. Add the lentils and cook for another minute, then pour in the stock and 500ml water; season and bring to the boil. Simmer gently for 15 minutes, stirring every so often, until the lentils are tender.
Pour half the soup into a blender and process until smooth. Return to the pan with the remaining soup, then add the coriander stalks and the spring greens. Add some water to loosen, if needed, then cover and bring to a simmer for a few minutes, until the greens are cooked. Add the lime juice and season. Serve with a dollop of the yogurt and the coriander leaves, plus a scattering of extra cumin seeds, if liked.

Typical values per serving when made using specific products in recipe