Spicy Bean, Lentil & Spinach Soup

It’s definitely soup season and there’s nothing I like better than a warming spicy soup with lots of beans and lentils. When I made this soup I was trying to re-create an amazing Persian dish which we have at one of our favourite restaurants. (The restaurant is near Shrewsbury. It’s called Old Hall Persian and I would definitely recommend it if you’re ever in the area as the food is amazing).

 

I’m not sure if I’ve succeeded in the re-creation exactly but the soup tastes really good and has lots of delicious warming spices so it’s all good – I just love the combination of fragrant cinnamon and cumin with the smoked paprika and chilli flakes.
You could use dried chickpeas and beans but I rarely have time and think that organic tinned or in a carton (sainsburys have those) do the job.

 

This recipe makes enough for four portions so it’s great for keeping in the fridge for work or freezing a couple of portions.

You can also swap the spinach for any greens; kale is delicious as is spring greens.

 

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Info

 

  4-6 servings
  10 minutes preparation time
  30 minutes cook time

Ingredients

  • 2 tbsp olive oil
  • 1 onion roughly sliced
  • 4 cloves garlic roughly chopped
  • 4 large tomatoes chopped
  •  3 cups water
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 1 tsp cumin seeds
  • 1/2 tsp chilli flakes
  • 1 tsp smoked paprika
  •  1/2 cup red lentils lentils
  • 1 can organic chickpeas
  • 1 can organic butter beans
  • 1 Tsp sea salt
  • 1 tbsp tahini
  • 1 tbsp vegan Worcester sauce
  • Juice 1/2 lemon
  • 1 tsp maple syrup (optional)
  •  100g spinach
  • 1 big handful coriander

Top with;

  • Pine nuts
  • Pinch Sumac
  • Serve with flatbread

Directions

  1. Cook the onion in the oil on a medium heat for aprox 10 minutes until soft
  2. Add the garlic and spices to the mix and cook for a further minute.
  3. Add in the chopped tomatoes and cook for a few minutes until they are soft then add the water and lentils. Simmer for 10-15 minutes until the lentils are soft.
  4. Add in the chickpeas and beans, lemon juice, spinach, salt and pepper. Cook for a further few minutes until the spinach has wilted.
  5. Stir in the tahini and top with coriander, chili flakes and a pinch of sumac to serve.

7 Comments

  1. Jade Wright on September 23, 2015 at 9:38 am

    This looks so yummy and satisfying! 🙂 I must try it. xx

  2. Niki on September 27, 2015 at 6:01 pm

    Hi Jade, so glad you like it! Let me know what you think. xx

  3. Ruth on July 27, 2018 at 7:41 pm

    Oh yum

    • Niki on July 28, 2018 at 1:11 pm

      Thanks Ruth! Xx

  4. Corinne on July 28, 2018 at 11:55 pm

    Just made this soup, it’s exquisite 😍

    • Niki on July 29, 2018 at 5:35 pm

      Hi Corinne
      That’s fantastic news!
      Love Niki xx

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Recipe Tags: Lentils beans soup vegan

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