Mary Berry’s Curried Lentil and Spinach Soup is a wholesome and hearty dish, blending the richness of lentils with the fresh vibrancy of spinach, while being elevated by the warming depth of curry spices. Known for her simple yet elegant recipes, Mary Berry has crafted this soup to be both comforting and nutritious. The gentle heat from the curry powder adds a kick to the earthy lentils and complements the mild, slightly sweet flavor of the spinach, making it the perfect balance between a satisfying meal and a nutritious boost.
This soup has all the qualities you want in a good, home-cooked meal: it’s easy to prepare, packed with fiber and protein from the lentils, and contains the vitamins and minerals of spinach. With the added bonus of being vegetarian and gluten-free, it caters to a wide range of dietary preferences. The curry flavor infuses the soup with aromatic warmth, making it perfect for cold days when you’re looking for something that’s both filling and nourishing.
What’s also great about this recipe is its versatility. You can play around with the type of lentils you use, swap out the spinach for other leafy greens like kale, or adjust the level of spice to suit your taste. It’s a perfect dish for meal prepping, and leftovers taste even better the next day as the flavors continue to meld together.
Mary Berry’s Curried Lentil And Spinach Soup Recipe
Ingredients Needed
To recreate Mary Berry’s Curried Lentil and Spinach Soup, you’ll need the following ingredients:
- Lentils (red or green): 200 grams (about 1 cup). Lentils are the star ingredient, providing the base texture of the soup, and they also help to thicken it. Red lentils cook faster, while green lentils hold their shape better, so you can choose based on your preference.
- Fresh spinach: 150 grams (about 5 ounces). Spinach adds a fresh, leafy flavor and a burst of green, bringing a touch of brightness to the rich curry-spiced broth. You can also experiment with other leafy greens if spinach isn’t available.
- Onion: 1 medium, finely chopped. Onions bring a sweet, savory base flavor to the soup and complement the spices wonderfully.
- Garlic: 2 cloves, minced. Garlic offers a fragrant, zesty kick that pairs perfectly with curry and lentils.
- Carrot: 1 large, peeled and diced. Carrots contribute natural sweetness and texture to the soup, balancing the savory and spicy flavors.
- Curry powder: 1 to 2 tablespoons. This key ingredient imparts that distinctive curry flavor-warm, slightly earthy, and aromatic. You can use a mild or medium curry powder depending on your spice tolerance.
- Ground cumin: 1 teaspoon. Cumin adds a smoky, earthy undertone that works harmoniously with the curry powder.
- Ground turmeric: 1 teaspoon. Turmeric brings a vibrant golden color to the soup and adds a subtle, earthy flavor.
- Vegetable stock: 1 liter (about 4 cups). Vegetable stock is the liquid base for the soup, and using a quality stock will significantly enhance the overall flavor of the dish.
- Olive oil: 1 tablespoon. Used for sautéing the vegetables, olive oil adds richness and a smooth texture to the soup.
- Salt and pepper: To taste. These simple seasonings help to bring all the flavors together and enhance the spices.
- Lemon juice (optional): A squeeze of fresh lemon juice just before serving adds a lovely zesty note that lifts the soup and balances the richness of the curry and lentils.
Equipment Needed
To prepare Mary Berry’s Curried Lentil and Spinach Soup, you’ll need a few essential pieces of kitchen equipment:
- Large pot or Dutch oven: This is where all your ingredients will come together. The size should be sufficient to hold the soup as it simmers, allowing for enough room for the lentils to expand.
- Chopping board and knife: You’ll need a sharp knife to chop the vegetables like onions, carrots, and garlic, as well as to prep the spinach.
- Ladle or stirring spoon: A ladle is ideal for serving the soup, but a wooden spoon will work just as well for stirring the ingredients while cooking.
- Measuring spoons: For accurately adding the curry powder, cumin, turmeric, and any other seasonings you want to measure out.
- Strainer (optional): If you want to rinse your lentils before adding them to the pot, a fine mesh strainer will be helpful. This step ensures that any dirt or impurities are removed from the lentils.
- Blender (optional): While the soup can be served chunky, if you prefer a smoother consistency, you can blend the soup using a hand blender or a countertop blender.
Instructions To Make Mary Berry’s Curried Lentil And Spinach Soup
- Prepare the ingredients: Start by chopping the onion, garlic, and carrot into small pieces. Rinse the lentils under cold water, removing any debris. Wash the spinach and set it aside.
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and carrot. Sauté for about 5-7 minutes until the onions become soft and translucent, and the carrots start to soften.
- Add the garlic and spices: Stir in the minced garlic, curry powder, cumin, and turmeric. Cook for another 1-2 minutes, allowing the spices to become fragrant and toasted in the oil.
- Add the lentils and stock: Pour the rinsed lentils into the pot and stir to combine with the vegetables and spices. Then, add the vegetable stock, ensuring the lentils are fully submerged. Bring the mixture to a boil.
- Simmer the soup: Reduce the heat to low and cover the pot. Let the soup simmer for 25-30 minutes, or until the lentils are tender and have absorbed the flavors of the spices. You may need to add more stock or water if the soup becomes too thick during cooking.
- Add the spinach: Once the lentils are soft, stir in the spinach. Let it wilt into the soup, which will only take a couple of minutes. The spinach should retain its vibrant green color.
- Adjust the seasoning: Taste the soup and adjust the seasoning with salt and pepper. If you like, add a squeeze of lemon juice to brighten the flavors.
- Blend (optional): If you prefer a smoother texture, use an immersion blender to blend the soup directly in the pot. Alternatively, transfer the soup to a regular blender in batches and puree it until smooth.
- Serve: Ladle the soup into bowls and serve immediately. You can garnish with fresh herbs like cilantro or a dollop of yogurt if desired.
Tips And Tricks
- Adjust the spice level: If you prefer a spicier soup, you can add a pinch of cayenne pepper or chopped fresh chili along with the curry powder.
- Make it creamy: For an extra creamy version, blend a portion of the soup with a bit of coconut milk or cream just before serving.
- Use stock cubes: If you don’t have homemade vegetable stock, you can easily substitute with store-bought stock cubes, ensuring you dissolve them properly in water to avoid an overly salty taste.
- Add texture: For a bit more texture, try adding some toasted seeds (like pumpkin or sunflower) on top before serving.
- Make it a meal: Serve with a side of crusty bread or a dollop of rice to turn this soup into a full meal.
Mary Berry’s Curried Lentil and Spinach Soup is a delightful, nutritious, and comforting dish that perfectly blends spices, vegetables, and hearty lentils. It’s ideal for chilly days or when you want a meal that’s both easy to make and incredibly satisfying. The flexibility of the recipe allows you to adapt it to your personal preferences, whether by adjusting the spice level, using different greens, or adding a bit of creaminess. It’s a wonderful addition to any home cook’s repertoire, offering both warmth and nutrition in every spoonful. Enjoying a bowl of this soup not only warms your body but also feels like a hug from the inside.
Easy Recipe Variations For Mary Berry’s Curried Lentil And Spinach Soup
Mary Berry’s Curried Lentil and Spinach Soup is a vibrant, hearty dish packed with flavor and wholesome ingredients. While the original recipe is already delicious, there are plenty of creative and easy variations you can try to customize the soup to your personal taste or to work with the ingredients you have on hand. Here are some variations to experiment with:
1. Add Coconut Milk For Extra Creaminess
If you love a creamy texture, try stirring in a can of full-fat coconut milk towards the end of cooking. The coconut milk will add richness, making the soup smoother and giving it a subtle sweetness that complements the spices. It’s a fantastic option if you’re looking for a more indulgent, comforting version of the soup.
2. Spice It Up
For those who enjoy more heat, you can amp up the curry by adding some extra chili or fresh ginger. A finely chopped green chili or a teaspoon of chili powder will intensify the heat, while fresh ginger will enhance the depth of flavor. This variation will give the soup a stronger kick, which can be perfect for those colder months or when you’re craving something spicier.
3. Add Other Vegetables
One of the great things about this soup is that it’s incredibly versatile when it comes to vegetables. Try adding diced carrots, sweet potatoes, or even cauliflower. These ingredients can contribute extra sweetness and texture to the soup, balancing the heat from the curry and creating a more diverse flavor profile. The earthy sweetness of roasted butternut squash would also make a delightful addition, enhancing the heartiness of the dish.
4. Lentil Variations
While the recipe traditionally uses red lentils, you could easily switch them for green or brown lentils, which will hold their shape better and give the soup a chunkier texture. Alternatively, split peas are a good choice if you prefer a smoother finish. Experimenting with different types of lentils can change the flavor and texture, making each batch feel like a new experience.
5. Herb And Garnish Variations
The fresh spinach in the soup is wonderful, but you could swap it for kale, Swiss chard, or even mustard greens for a slightly different flavor. If you want to add a little freshness and color to the bowl, top your soup with fresh cilantro or mint. A dollop of yogurt or a squeeze of lime juice just before serving can cut through the richness and add a delightful contrast of tang.
6. Incorporate Protein
For a more filling meal, consider adding a protein boost. Chickpeas are a perfect complement to the flavors in the soup, adding a slightly nutty taste and a bit of texture. You could also toss in some cooked chicken for a non-vegetarian option or add tofu if you want a vegetarian protein option that absorbs all the aromatic spices.
7. Make It Vegan
While the soup is already plant-based, you can ensure it’s completely vegan by swapping any dairy ingredients (like butter or yogurt) for plant-based alternatives. Use olive oil or coconut oil for cooking, and opt for a dairy-free yogurt to garnish if you like. This ensures the soup remains entirely vegan while still being rich and satisfying.
With these easy variations, you can tailor Mary Berry’s Curried Lentil and Spinach Soup to suit your tastes, dietary preferences, or what’s available in your kitchen. It’s a recipe that offers endless possibilities for creativity.
Storing Leftovers
Mary Berry’s Curried Lentil and Spinach Soup makes for excellent leftovers. In fact, like many soups, the flavors only deepen and improve after a day or two. Here’s how you can properly store and reheat it for future meals:
1. Refrigeration
If you plan to eat the soup within a few days, storing it in the fridge is your best option. Allow the soup to cool down completely before transferring it into an airtight container. This helps preserve its flavor and prevents condensation, which can dilute the taste. It will keep well for up to 3-4 days in the refrigerator.
Reheating Tip: When reheating, do so on the stove over low to medium heat, stirring occasionally. If it’s too thick, you can add a splash of water or vegetable broth to bring it back to the desired consistency.
2. Freezing
This soup also freezes very well, making it a great option for meal prepping. After it has cooled, portion the soup into freezer-safe containers or freezer bags. To ensure a better texture once thawed, avoid freezing the spinach as it can become soggy when reheated. Instead, you can freeze the soup without spinach and then stir in fresh spinach when reheating.
Freezing Tip: Label your containers with the date, so you know when to use them. Mary Berry’s Curried Lentil and Spinach Soup can be stored in the freezer for up to 3 months. When you’re ready to eat, simply thaw it overnight in the fridge and reheat it on the stove.
3. Reheating From Frozen
If you’re reheating directly from frozen, allow it to defrost slightly before transferring it to a pot. Reheat slowly, adding a bit of water or broth if the soup is too thick. Adding fresh spinach at the end of reheating gives the soup a nice burst of color and flavor without losing its texture.
What To Eat With Mary Berry’s Curried Lentil And Spinach Soup?
Mary Berry’s Curried Lentil and Spinach Soup is flavorful and filling on its own, but there are plenty of tasty options you can pair with it to make a more substantial meal. Here are some ideas for what to eat alongside this hearty soup:
1. Warm, Crusty Bread
A classic pairing with any soup, but particularly with this curried lentil and spinach version, is a thick slice of warm, crusty bread. Choose a rustic sourdough or a hearty whole-grain loaf for extra texture. You can even toast the bread and spread a little butter or olive oil on it for a satisfying crunch that contrasts nicely with the soup’s smoothness.
2. Rice Or Quinoa
If you want to make the meal more filling or turn it into a one-pot dinner, serve the soup over a bed of steamed rice or quinoa. The mildness of the rice or quinoa will complement the spices in the soup without overwhelming the dish. You can also cook the rice with a bit of turmeric for a flavor boost and a pop of color that will tie in with the curry.
3. Salad
A light, refreshing salad can balance the richness of the soup. Consider a simple mixed greens salad with a lemony dressing, or a cucumber and tomato salad with fresh herbs. The crispness of the vegetables will contrast nicely with the warm, comforting soup, creating a well-rounded meal.
4. Grilled Cheese Sandwich
If you’re looking for a comforting and indulgent pairing, a grilled cheese sandwich is the way to go. The crispy, buttery exterior and gooey melted cheese are the perfect contrast to the spiced, hearty soup. You can opt for a classic cheddar or get creative with a mix of cheeses.
5. Flatbreads Or Naan
For a more exotic touch, serve your soup with Indian-style flatbreads or naan. The soft, warm naan is perfect for dipping into the soup, adding an extra layer of flavor and texture. You can even warm up store-bought naan in the oven or on a skillet for a fresh, satisfying side.
6. Spicy Pickles Or Chutney
A small side of spicy Indian-style pickles or a sweet chutney can really elevate the meal. The sharpness and tang of the pickles can cut through the richness of the soup and add an exciting contrast of flavors.
Conclusion
Mary Berry’s Curried Lentil and Spinach Soup is a wonderfully versatile, healthy, and flavorful dish that can be enjoyed year-round. With its fragrant curry spices, tender lentils, and vibrant spinach, it offers both comfort and nutrition in a single bowl. The easy recipe variations allow you to customize it according to your tastes or dietary preferences, whether you prefer a creamy version or a spicier kick.
Not only is this soup incredibly satisfying on its own, but it pairs beautifully with a range of sides, from crusty bread to a refreshing salad. Plus, its ability to be stored and reheated makes it an excellent choice for meal prepping or for those days when you want a warm, nourishing meal without much effort. Whether you enjoy it fresh or as leftovers, this soup is sure to become a favorite in your rotation.
FAQs
What Ingredients Are Needed For Mary Berry’s Curried Lentil And Spinach Soup?
Mary Berry’s curried lentil and spinach soup requires the following ingredients: red lentils, spinach, onion, garlic, carrots, vegetable stock, coconut milk, curry powder, olive oil, cumin, ginger, and fresh coriander. The combination of these ingredients creates a flavorful, nutritious, and comforting soup with a delightful balance of spiciness and earthiness.
Can I Make Mary Berry’s Curried Lentil And Spinach Soup In Advance?
Yes, this soup is ideal for making in advance. In fact, like many soups, the flavors tend to develop even more after being stored for a day or two. Simply prepare the soup as directed, allow it to cool, and then store it in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 3 months. When reheating, you may need to add a little water or extra stock to reach your desired consistency.
Can I Customize The Spices In Mary Berry’s Curried Lentil And Spinach Soup Recipe?
Absolutely! While Mary Berry’s recipe calls for curry powder, cumin, and ginger, you can adjust the spice blend according to your taste. If you prefer a milder flavor, you can reduce the amount of curry powder or add a pinch of turmeric for a gentler heat. For those who enjoy a more robust flavor, feel free to experiment with additional spices like garam masala, chili flakes, or coriander seeds. The beauty of this recipe is its flexibility to suit your spice preferences.
