Cumin Spiced Lentil and Spinach Soup
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Cook time: 
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Serves: 8
 
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 large brown onion
  • 3 cloves garlic
  • 2 teaspoons cumin seeds
  • 1 teaspoon turmeric
  • 2 cups red lentils
  • 2 litres (8 cups) vegetable stock
  • 400g tin diced tomatoes
  • 2 cups (500 grams approx) diced pumpkin (leave the skin on)
  • 3 zucchinis (300 grams approx), cut into half moons
  • pepper
  • 2 large handfuls (100 grams) baby spinach
  • ½ cup fresh coriander, roughly chopped
Instructions
  1. Place a large pot over medium heat and when hot, add the oil and onion and saute for 3-4 minutes.
  2. Add garlic, cumin seeds and turmeric and cook for 2 minutes before adding lentils, stock, tomatoes and pumpkin.
  3. Bring to the boil, then turn heat down and simmer for 10 minutes, until pumpkin is soft.
  4. Add zucchini and continue to cook for a further 10 minutes.
  5. Remove from heat, add pepper, taste to check flavours and adjust as necessary.
  6. Add baby spinach leaves and stir through.
  7. Serve topped with fresh coriander.
  8. Enjoy!
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2016/08/23/cumin-spiced-lentil-and-spinach-soup/