RED LENTILS WITH SPINACH, YOGHURT, POMEGRANATE & CRISPY ONIONS

SERVES 4

PREP TIME: 15 MINS

COOK TIME: 50 MINS

WF  GF  V  Ve (if yoghurt is omitted)

1 tablespoon vegetable oil

1 onion, finely chopped

1 carrot, finely chopped

1 stick of celery, finely chopped

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 clove of garlic, crushed

1.25 litres good-quality hot

vegetable stock

200g split red lentils, rinsed

150g baby leaf spinach, roughly chopped salt

TO SERVE:

4 tablespoons Greek yoghurt

crispy onions

4 tablespoons pomegranate seeds

Pomegranate seeds sit like little jewels on top of this Turkish-inspired soup.

Place a large heavy-based saucepan with a lid over a medium-low heat. Add the oil, onion, carrot, celery and a pinch of salt, and sweat the vegetables gently for about 10 minutes, stirring often.

Meanwhile, toast the cumin and coriander seeds for a couple of minutes in a hot dry pan until fragrant, then tip into a pestle and mortar and grind to a powder.

As the vegetables begin to brown, add the garlic to the pan and cook for 1 minute, stirring, then add the ground spices, hot stock and the lentils. Bring to a fast boil and leave for 3 or 4 minutes, then turn the heat down to a simmer and skim any scum which has formed on top of the liquid. Cover and simmer for 20–25 minutes, until the lentils are completely soft.

Remove the soup from the heat and blend until completely smooth. Taste and add a little more seasoning if necessary. If the soup seems too thick, add a splash of hot water to thin it.

To serve, return the soup to the pan and add the spinach. Stir it in and allow it to wilt, then divide the soup between 4 bowls. Top each with a spoonful of yoghurt, the crispy onions and the pomegranate seeds.

This recipe is from Leon Happy Soups by Rebecca Seal & John Vincent.

If you liked this recipe you might like the Hidden Veg Soup from Savour by Amber Locke.