Masala-spiced greens soup

Name: Masala-spiced greens soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 3 tbsp Vegetable oil; 2 echalion shallots, finely chopped; 6 clove/s garlic, crushed; 25 g pack coriander, stalks finely chopped, leaves roughly chopped; 20 g ginger, peeled, and grated; 10 curry leaves (fresh or dried); 200 g red split lentils; 3 tbsp Cooks’ Ingredients Green Tikka Masala Paste; 500 ml vegetable stock; ½ tsp fine sea salt; 200 g pack cavolo nero; 260 g pack spinach leaves; 1 lime, juice; 3 tbsp Cooks’ Ingredients crispy fried onions

Packed with greens, pulses, herbs and spices, this is the January pick-me-up we all need.

4 out of 5 stars(4) Rate this recipe

VegetarianHealthyLow in saturated fatSource of fibreSource of protein9 plant varieties

Serves6
CourseLunch
Prepare15 mins
Cook40 mins
Total time55 mins

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3 tbsp Vegetable oil
2 echalion shallots, finely chopped
6 clove/s garlic, crushed
25g pack coriander, stalks finely chopped, leaves roughly chopped
20g ginger, peeled, and grated
10 curry leaves (fresh or dried)
200g red split lentils
3 tbsp Cooks’ Ingredients Green Tikka Masala Paste
500ml vegetable stock
½ tsp fine sea salt
200g pack cavolo nero
260g pack spinach leaves
1 lime, juice
3 tbsp Cooks’ Ingredients crispy fried onions

Heat 2 tbsp oil in a large, high-sided pan over a medium heat. Add the shallots with a pinch of salt and fry for 5 minutes until beginning to soften. Add the garlic, coriander stalks, ginger and ½ of the curry leaves. Fry for 2-3 minutes until aromatic. Rinse the lentils until the water runs clear, then add to the pan with the masala paste. Stir for 1 minute, then add the stock, 750ml water and the salt. Bring to the boil, then lower the heat and simmer, uncovered, for 15-20 minutes, stirring occasionally, until the lentils are cooked through.
Strip the cavolo nero leaves from the stalks (discard the stalks) and slice. Add to the lentils with the spinach; simmer for 3-4 minutes until the cavolo nero is tender and the spinach wilted. Stir in ½ of the coriander leaves, then take off the heat. Use a stick blender (or upright blender) to whizz until smooth. Return to the hob to heat through, then add the lime juice; season if needed.
To serve, fry the remaining curry leaves in the remaining 1 tbsp oil for 1-2 minutes until crisp; transfer to a plate lined with kitchen paper. Divide the soup among bowls and top with the curry leaves, remaining coriander and crispy fried onions.