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Lentil soup

Name: Lentil soup
Prep time: 15 min
Total time: 15 min
Yield: Serves 6
Cuisine: Turkish recipes
Ingredients: 2 tbsp olive oil; 1 large onion, finely chopped; 1 large carrot, finely chopped; 3 garlic cloves, crushed; 1 tsp chilli flakes; 2 tsp ground cumin seeds; 2 tsp sweet paprika (unsmoked), plus extra to serve; 1 tbsp tomato purée; 250g red lentils; 1.5 litres vegetable stock; 3 vine-ripened tomatoes, diced; 400g spinach, washed, dried, large stalks removed; 1 lemon, cut into wedges, to serve; For the garlic yogurt; 100g natural or Greek yogurt; 2 small garlic cloves, crushed; 1 tbsp extra-virgin olive oil

By: delicious. food team

Published: 31 May 13
Updated: 18 Mar 24

This has got to be one of the best lentil soup recipes around. Make the most of a bag of spinach with this fragrant vegetarian soup recipe, topped with a garlicky yogurt for added flavour and interest. For non-veggies, chicken stock gives a fantastic flavour – make your own if you like.

Easy
June 2013

Test kitchen approved

Serves 6
1 hour

Vegetarian recipes

Nutrition: per serving

Calories: 196kcals
Fat: 6.6g (1.3g saturated)
Protein: 11.9g
Carbohydrates: 22.5g (5.9g sugars)
Fibre: 5.1g
Salt: 0.3g

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Ingredients

2 tbsp olive oil
1 large onion, finely chopped
1 large carrot, finely chopped
3 garlic cloves, crushed
1 tsp chilli flakes
2 tsp ground cumin seeds
2 tsp sweet paprika (unsmoked), plus extra to serve
1 tbsp tomato purée
250g red lentils
1.5 litres vegetable stock
3 vine-ripened tomatoes, diced
400g spinach, washed, dried, large stalks removed
1 lemon, cut into wedges, to serve

For the garlic yogurt

100g natural or Greek yogurt
2 small garlic cloves, crushed
1 tbsp extra-virgin olive oil

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Method

For the soup, heat the oil in a large pan, then add the onion, carrot, garlic, chilli flakes and some salt and pepper. Stir, cover and cook over a low heat for 7-8 minutes until soft and lightly golden.
Uncover the pan, add the ground cumin and paprika and cook for a few seconds, then stir in the purée. Add the lentils and stock and bring to the boil, then cover and simmer for 20 minutes, stirring now and then.
Meanwhile make the garlic yogurt by mixing all the ingredients with a pinch of salt. Chill until needed.

Add the diced tomatoes to the soup and simmer for 5 minutes more. Season with salt and pepper.
Bunch up the spinach leaves and slice them across into fine shreds. Fill 6 deep soup bowls to the brim with the spinach, then ladle over the boiling hot soup and stir. (You can stir the spinach into the soup if you prefer.) As soon as the spinach has wilted, serve topped with a spoonful of the garlic yogurt, sprinkled with a little paprika and with lemon wedges for squeezing over.

Recipe from June 2013 Issue

Nutrition

Nutrition: per serving

Calories: 196kcals
Fat: 6.6g (1.3g saturated)
Protein: 11.9g
Carbohydrates: 22.5g (5.9g sugars)
Fibre: 5.1g
Salt: 0.3g

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Recipe By:

delicious. food team

Published: 31 May 13
Updated: 18 Mar 24

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Read what others say...

Kitty Underwood says:

11th May 2016 at 10:14 am

Does anyone know if the nutritional info is for a bowl with or without the yoghurt?

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1. Delicious Admin says:
  
  17th May 2016 at 11:28 am
  
  Hi Kitty,
  The nutritional information is for a bowl including the yogurt.
  Enjoy!
Pat Slade says:

25th Mar 2015 at 12:55 pm

Wonderful. Made it with wild garlic instead of spinach (a few handfuls chopped) and it was fantastic.

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