Chicken spinach and lentil soup

• rapeseed oil↗2 tbsp 2 tbsp
• onion↗1 1

  finely chopped

• large garlic cloves↗2 2

  minced

• hot chili powder↗¼ tsp ¼ tsp
• cumin seeds↗1 tsp 1 tsp
• medium curry seasoning↗1 tbsp 1 tbsp
• dried brown lentils↗160g 160 g
• low-sodium vegetable broth↗1.2l 1.2 l
• cilantro↗large bunch large bunch
• unsalted cashews↗30g 30 g

  roasted

• lemons↗2 2

  zest and juice

• spinach↗500g 500 g

Step-by-step instructions

1. 1

   Heat 1 tbsp of oil in a large pot. Add the onion and sauté for 8 minutes until soft and translucent. Add half the garlic, chili, cumin and curry and cook for another 1 minute. Add the lentils and broth, cover and simmer for 30 minutes over medium‑low heat.

2. 2

   Place the cilantro, remaining oil and garlic, cashews and lemon zest in a food processor and blend with 1–2 tbsp water to a semi‑smooth consistency. Transfer the chutney to a bowl and set aside.

3. 3

   Add the spinach to the soup and cook for 5 minutes, or until wilted. Transfer half the soup to a blender and blend until smooth, then return it to the pot. Add lemon juice to taste and stir.

4. 4

   Ladle the soup into bowls and top with generous portions of cashew chutney.