Israeli Red Lentil and Spinach Soup with Cumin
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 250 g red lentils
- 200 g spinach
- 1 onion, finely chopped
- 3 garlic cloves
- 1 tsp ground cumin
- 2 tbsp vegetable oil
- 900 ml vegetable stock
- 1 tbsp lemon juice
Nutrition (per serving)
- Calories
- 309 kcal
- Protein
- 17.8 g
- Carbohydrate
- 40.7 g
- of which sugars
- 4.5 g
- Fat
- 8.4 g
- of which saturates
- 0.8 g
- Fibre
- 5.2 g
- Salt
- 1.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion and garlic for 5 minutes, then stir in the cumin and cook for 1 minute.
- 2
Add the red lentils and vegetable stock, bring to a simmer, cover and cook for 20 minutes until the lentils are soft.
- 3
Stir in the spinach and cook for 3-4 minutes until wilted.
- 4
Blitz with a stick blender until smooth, or leave chunky if you prefer.
- 5
Stir in the lemon juice, taste and season with salt and pepper.
- 6
Ladle into bowls to serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.