Lentil and Spinach Soup with Turmeric

Why it works

Lentils bring plant protein and a lot of fibre, and turmeric, cumin and olive oil turn a plain soup into a genuinely anti-inflammatory bowl. Toasting the spices in the oil before adding liquid is what gives it depth.

Ingredients

• 1 cup dried lentils (brown or green), rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 2 tbsp extra-virgin olive oil
• 1.2 L water or vegetable stock
• 2 handfuls spinach
• to taste salt and black pepper

Method

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery and garlic with a pinch of salt and cook for 5-6 minutes, stirring, until softened and smelling sweet.
2. Add the turmeric and cumin and stir for 30 seconds - just until fragrant, not longer or they turn bitter.
3. Add the rinsed lentils and the water or stock. Bring to the boil, then lower to a steady simmer.
4. Cook, partly covered, for 25 minutes, until the lentils are completely soft and starting to break down and thicken the soup. Stir occasionally and top up with a little water if it gets too thick.
5. Stir in the spinach and cook for 1 minute until wilted.
6. Season well with salt and pepper. For brightness, add a squeeze of lemon to each bowl.

Swaps

Kale instead of spinach - add it 5 minutes earlier as it needs longer. A spoon of yogurt swirled in makes it creamier.