Swap the spinach for seasonal kale or savoy cabbage.
50 mins
Super easy
serves 6
About the recipe
This hearty vegetarian soup is filling and comforting, so it's perfect for chilly winter nights. And the bonus is that you can find most of the ingredients in your store cupboard or the freezer. Veg-packed yet big on flavour – this is clever midweek cooking. Pack up any leftovers for lunch the next day.
Ingredients
olive oil
250g frozen diced onion, carrot and celery mix
2 tablespoons Indian curry paste – we used tikka
300g split red lentils
1 organic vegetable stock cube
1 x 400g tin of quality plum tomatoes
320g frozen spinach
6 uncooked poppadoms
6 tablespoons natural yoghurt
optional: mango chutney
Top Tip
If you have any bread going stale, tear it up, toss with a drizzle of oil and some seasoning, and toast in a frying pan until golden and crunchy.
Method
- Place a large pan on a medium heat and drizzle in 1 tablespoon of oil. Add the frozen veg base (substitute for fresh onion, carrot and celery, if you like) and cook for 10 minutes, or until softened.
- Stir in the curry paste and fry for 2 minutes before rinsing and stirring in the lentils. Crumble in the stock cube, pour in 1.5 litres of boiling water and add the tomatoes, scrunching them through your hands. Bring to the boil, then reduce the heat to low and simmer for 25 minutes, or until the lentils are cooked through.
- Stir through the frozen spinach and cook for a further couple of minutes. Meanwhile, cook the poppadoms in the microwave until puffed up.
- Season the soup to taste and ladle into bowls, then ripple in the yoghurt. Serve with a crispy poppadom on top and a dollop of mango chutney, if you like.
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