Curried Lentil and Spinach Soup

5 from 3 votes

This vegan lentil and spinach soup is the easiest soup recipe you will ever make. No chopping loads of vegetables or spending hours in front of the stove and yet you end up making a delicious and healthful one-pot meal.

Prep Time10

Cook Time15

Total Time25

Method: Cooking

Course: Soups

Servings: 4 People

Ingredients

1 tablespoon Avocado Oil
1 count Bay Leaf
½ teaspoon Fenugreek Leaves (Dried, Kasoori Methi)
1 cup Onions (Chopped - about 3 small sized)
3 cloves Garlic (finely minced)
1 cup Marinara Sauce
1 and ½ cups Lentils (washed and drained)
1 tablespoon Curry Powder
¼ teaspoon Turmeric Powder
¼-1/2 teaspoon Salt
2-3 cups Baby Spinach (Chopped)
As Needed few drops Lemon Juice
As Needed few leaves Cilantro (For Garnish)

Instructions

In a pressure cooker, heat oil.
Add the bay leaf and fry it for a couple of seconds.
Then add the chopped onion, garlic and kasoori methi and fry for a minute or two. Add a pinch of salt so that the onions will cook quickly.
Now add the sauce, lentils, curry powder, turmeric powder and salt. Add about 6-7 cups of water. Check for seasoning and add some more curry powder/salt as required.
Close the cooker lid and put the weight once you see the steam coming. Leave it for 3 whistles.
Remove the lid carefully once the pressures is released and simmer the soup on low heat. Add the chopped spinach leaves and heat the soup for another couple of minutes until the spinach wilts.
Add lemon juice, cilantro and stir well. Serve it warm.

Notes

You can use other types of lentils like green lentils, puy lentils etc. Even though these lentils do not require soaking, I do soak it overnight to get rid of at least some of the phytic acid/phytates. To know more about this read this very big article. If using other legumes/beans, dry roast the beans for a couple of minutes, until it's hot. Soak it in hot water for at least an hour, drain the water and then proceed with the recipe as above.
You can still make this recipe without pressure cooker, but it will take more time. I'm thinking at least 30-45 minutes for the lentils to cook completely. I haven't tried it in slow cooker, but I bet it should work too.
You can use Sambar powder too instead of curry powder or plain black pepper should be good too.
Use chopped kale instead of spinach. The reason we are not adding spinach with the rest of the ingredients is because we don't want it to get cooked too much. If using kale, chop it finely and give it a minute or two extra at the end.
Just like using marinara sauce in soup and other recipes, I do the same with salsa too. I use it in soups, Quesadillas, the bhaji for Pav Bhaji and other vegetable gravy recipes which uses a combination of onions and tomatoes.

Taste & Texture

This protein-rich, filling lentil spinach soup can be made in a jiffy but tastes like you have spent a lot of time in front of the stove. The marinara sauce not only makes it easy to make this soup but with all its flavor and spices, it enhances the taste to a great extent.

Nutrition