Lentil and Spinach Soup (Warming Middle Eastern Recipe)
A warming, deeply nourishing soup of red lentils and wilted spinach, fragrant with cumin and coriander and finished with a sizzling lemon-cumin drizzle. A classic of Middle Eastern home cooking, ready in 35 minutes.
- Time: 40 min
- Servings: 2
Source: TheRandomRecipe
Ingredients
- red lentils, rinsed thoroughly
- litre vegetable stock or water
- medium onion, finely diced
- garlic, minced
- medium carrot, finely diced
- stalks celery, diced
- x 400g can chopped tomatoes
- fresh spinach, roughly chopped
- tablespoons olive oil
- teaspoons ground cumin
- teaspoon ground coriander
- teaspoon ground turmeric
- teaspoon chilli flakes
- teaspoon salt, or to taste
- teaspoon black pepper
- lemons — 1 for juice in the soup, 1 cut into wedges to serve
- small bunch fresh coriander, chopped, to serve
- tablespoons olive oil, 1 teaspoon whole cumin seeds and 1/4 teaspoon chilli flak