Tumeric, Lentil and Spinach Soup
The vivid yellow colour of this tasty lentil, spinach and coconut soup comes from turmeric, which is said to have many health benefits. Use fresh garlic and ginger for extra zing, and two KNORR Vegetable Stock posts for excellent depth of flavour. Both lentils and spinach are ingredients on our list of Future 50 Foods, as are the walnuts used to garnish this delicious vegetarian dinner.
Feeds
4Person
Preparation time
50Min.
easy
Ingredients
- 30 ml olive oil
- 3 onions chopped
- 4 cloves garlic crushed
- 15 ml finely grated fresh ginger
- 5 ml cumin
- 10 ml ground turmeric
- 300 g carrots chopped
- 150 g celery sticks chopped
- 200 g uncooked red lentils
- 2 x 400 g tinned light coconut milk
- 400 g chopped ripe tomatoes
- 500 ml water
- Knorr Vegetable Stock Pot
- 200 g spinach chopped
- salt and ground black pepper to taste
- fresh lemon juice
- 80 g walnuts roughly chopped
Preparation method
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