Diabetic Living

Meat-free Mondays are simple with these easy soups

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1 bunch coriander, leaves picked 30g unsalted cashew nuts,

toasted (see Cook’s Tip) 2 lemons, zested and juiced 2 Tbsp water

500g baby spinach leaves

1 Heat 1 Tbsp oil in a large saucepan. Add chopped onion and cook, stirring occasional­ly, for 8 minutes, or until onion is soft and translucen­t. Add ground chillies, cumin, curry and 1 clove garlic. Cook, stirring, for 1 minute. 2 Add dried lentils, stock and water to pan. Cover and bring to the boil over high heat. Reduce heat to medium-low and cook, covered, for 30 minutes.

3 Meanwhile, put coriander, remaining oil and garlic, the cashew nuts and lemon zest in a food processor. Add the water and process until semi-smooth. Spoon this cashew chutney into a bowl and then set aside.

4 Stir spinach leaves into soup and cook for 5 minutes, or until it wilts. Tip half the soup into a blender and blitz until smooth, then return to the pan. Stir through lemon juice to taste.

5 Ladle soup into bowls and top with generous dollops of the cashew chutney to serve.

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