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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry onion and garlic in olive oil over medium heat until softened.
Add turmeric, cumin, and paprika and stir to combine.
Add carrot and celery and continue cooking for 5 minutes, stirring regularly.
Stir in the stock and lentils.
Bring to the boil, reduce heat, cover and simmer gently for 20 minutes.
Add coriander and spinach, cover and cook for 5 minutes until the spinach has wilted.
Stir in the lemon zest and juice.
Season with black pepper.
Serve and enjoy.
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For a thicker soup, blend a portion of the soup before adding the spinach.
Can I use chicken stock instead of vegetable stock?
Yes, chicken stock can be used as a substitute for vegetable stock.
How can I make this soup spicier?
Add a pinch of chili powder or cayenne pepper to increase the heat.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before transferring to a freezer-safe container.
What can I use instead of coriander?
Parsley can be used as a substitute for coriander.
How long will this soup keep in the fridge?
This soup will keep for up to 3 days in the refrigerator.
