This is one of those really warm, comforting soups made with just enough spice to add interest without being overpowering. To complement the flavors, serve it with warm Indian bread.
Serves 4
2 tbsp sunflower oil
1 onion, finely chopped
2 carrots, diced
2 garlic cloves, crushed
11⁄2 tsp peeled and grated fresh ginger
1⁄4 tsp ground turmeric
2 tsp garam masala (see box) or mild curry powder
5 oz (140 g) dried red lentils
33⁄4 cups (900 ml) chicken or vegetable stock
2⁄3 cup (150 ml) tomato juice
salt and freshly ground black pepper
13⁄4 oz (50 g) fresh spinach, finely chopped
plain, full-fat yogurt, to serve
1. Heat the oil in a large pan. Add the onion and carrots and fry gently over a medium heat for 8–10 minutes, stirring occasionally, until the onion is very lightly colored. Increase the heat to medium–high, add the garlic and ginger to the pan, and fry for 1 minute more. Stir in the turmeric and garam masala.
2. Add the lentils and pour in the stock and tomato juice. Bring to a boil over high heat, then reduce the heat and simmer gently for 15–20 minutes or until the lentils and carrots are tender (see Al dente lentils). If the soup looks like it is thickening too quickly, pour in a little more stock. Season with salt and pepper.
3. Remove the pan from the heat. Just before serving, stir most of the spinach into the soup (it should just start to wilt). Ladle the soup into warmed bowls, top with a scattering of the reserved spinach, and swirl a dollop of plain yogurt into each bowl.
CURRIED LENTIL AND SPINACH SOUP
KEYS TO PERFECTION
Al dente lentils
1 While the lentils are cooking, taste them occasionally to see if they’re tender. They should be soft but still retain their shape and bite. Overcooking breaks up the lentils and makes the soup too sloppy.
2 After 15–20 minutes, when the lentils and carrots are cooked (and not before), season the soup with salt and pepper. If salt is added too early in the cooking process, it can make the lentils tough.
Garam masala, a blend of aromatic spices used in Indian cooking, is really handy to have in your spice rack. It instantly adds an authentic Indian flavor without the need for buying and storing lots of different spices.