Lentil, Spinach and Cumin Soup with Caramelised Onions

Autumn is certainly here and, for me, that signals a change in my culinary mood as I want more comfort food, more warming and hearty food like stews and pies and lovely soups like this one.

This is a real store cupboard recipe as I had all of these ingredients already in the kitchen at home and I imagine you'll have most of them too. In terms of texture, you blend half the soup until smooth before mixing it with the rest of the cooked ingredients for a combination that's both silky and chunky - the best of both worlds. The flavour of the soup is rich with earthy lentils and spicy with cumin and paprika yet light and fresh with the addition of lemon and spinach. It's the perfect dish to bring you out of summer and into autumn...

Lentil, Spinach and Cumin Soup with Caramelised Onions
Serves 4-6

2-3 tbsp extra-virgin olive oil 
2 onions, sliced 
4 garlic cloves, sliced 
1 tsp paprika
1 tsp cumin seeds 
150g brown or green lentils 
1.2 litres vegetable stock 
200g spinach 
Freshly squeezed juice of 1 lemon

Heat 2 tbsp of the olive oil in a large, heavy-based saucepan and add the sliced onions. Cook, covered, for 8-10 minutes until softened. Remove half the onions and set aside. 

Continue to cook the onions left in the pan for 10-15 minutes until deep brown, sweet and caramelised. Remove and set aside for the garnish. 

Return the softened onions to the pan, add the garlic, paprika, cumin seeds and lentils, then stir for 1-2 minutes until well coated in oil. Add more oil if necessary. Add the stock, bring to the boil, then lower the heat and simmer gently for 30 minutes, uncovered, until the lentils are soft. 

Add the spinach and stir until wilted. Transfer half the soup to a blender and liquidise to make a purée. Stir this back into the soup. Season to taste with lemon juice, salt and ground black pepper. 

Divide the soup equally among bowls and scatter the fried onions over the top. Serve immediately.

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