Mary Berry Curried Lentil And Spinach Soup Recipe [Tips & Tricks]

If you’re looking for a comforting, flavorful dish that’s both healthy and easy to make, Mary Berry’s curried lentil and spinach soup recipe is an absolute must-try!

Packed with rich spices, hearty lentils, and nutritious spinach, this soup is not only full of warmth and depth but also a great way to enjoy plant-based goodness. Whether you’re a seasoned cook or just getting into the kitchen, Mary’s recipe offers a simple yet delicious way to enjoy a cozy meal that’ll have everyone coming back for seconds!

Mary Berry Curried Lentil And Spinach Soup Recipe

Ingredients Needed

Mary Berry’s Curried Lentil and Spinach Soup is a vibrant and nourishing dish that combines earthy lentils, fresh spinach, and aromatic spices to create a hearty, comforting meal. The ingredients required for this recipe are simple yet packed with flavor, making it easy to prepare while still being wholesome and nutritious. Here’s a detailed list of what you’ll need:

1. Red Lentils (200g) – Red lentils are the perfect choice for this soup due to their quick cooking time and ability to soften and break down, creating a smooth texture. They’re a great source of protein, fiber, and essential nutrients, making them a fantastic addition to any soup.

2. Spinach (150g) – Fresh spinach adds a vibrant green color and rich nutrients, like iron and vitamins A and C, to the soup. You can use fresh spinach, which wilts down beautifully, or frozen spinach as an alternative.

3. Onion (1 large) – A medium-sized onion, finely chopped, acts as the base for the soup’s flavor. When sautéed, onions bring out a natural sweetness that complements the spices.

4. Garlic (2 cloves) – Fresh garlic is essential for adding a deep, aromatic flavor that works harmoniously with the curry spices in the soup.

5. Carrot (1 large) – A grated or finely chopped carrot provides a subtle sweetness and texture, balancing the earthy lentils and spices.

6. Vegetable Stock (1 liter) – The stock acts as the liquid base of the soup, enhancing the overall flavor. You can use homemade vegetable stock for a more robust taste or opt for a high-quality store-bought variety.

7. Coconut Milk (400ml) – This ingredient adds a creamy richness and a hint of sweetness that complements the curry powder and spices, creating a smooth, velvety texture.

8. Curry Powder (1 tablespoon) – The signature spice blend that gives the soup its warm, aromatic flavor. The curry powder typically includes a mix of turmeric, cumin, coriander, and sometimes chili, creating a fragrant and slightly spicy depth to the dish.

9. Ground Cumin (1 teaspoon) – A warm, earthy spice that enhances the curry powder’s flavor profile and adds complexity.

10. Ground Coriander (1 teaspoon) – Coriander has a slightly citrusy, warm flavor that pairs beautifully with cumin and curry powder.

11. Salt and Pepper (to taste) – To season the soup and balance the flavors.

12. Olive Oil (1-2 tablespoons) – For sautéing the onions, garlic, and carrots, olive oil offers a subtle richness and helps develop the base flavors.

Equipment Needed

While this recipe doesn’t require specialized or complex kitchen tools, having the right equipment will ensure that your soup comes together smoothly and efficiently. Here’s what you’ll need:

1. Large Pot or Dutch Oven (3-4 liter capacity) – A wide, deep pot is essential for cooking the soup. It allows enough space to sauté the vegetables, cook the lentils, and simmer the ingredients without overcrowding. A Dutch oven works particularly well for even heat distribution.

2. Chopping Board and Knife – You’ll need a sharp knife to finely chop the onion, garlic, and carrots, and to prepare any other ingredients.

3. Grater (optional) – If you’re using fresh carrot, you might want to grate it for quicker cooking and a finer texture in the soup. A box grater or handheld grater works well for this.

4. Wooden Spoon or Spatula – A wooden spoon or spatula is perfect for stirring the soup as it cooks, especially for preventing anything from sticking to the bottom of the pot.

5. Ladle – Once the soup is ready, a ladle will help portion it out into bowls for serving.

6. Blender or Immersion Blender (optional) – If you prefer a smooth soup, you can use a blender or an immersion blender to purée the soup once it’s cooked. However, if you prefer a chunkier texture, you can skip this step.

7. Measuring Spoons and Cups – Precision in measuring your spices, lentils, and liquids ensures the soup is well-balanced in flavor.

How To Make Mary Berry’s Curried Lentil And Spinach Soup

Making Mary Berry’s Curried Lentil and Spinach Soup is a straightforward process that combines sautéing, simmering, and blending. Here’s a detailed, step-by-step guide:

1. Prepare the Ingredients

   Start by preparing all your ingredients. Peel and finely chop the onion and garlic, peel and grate the carrot, and rinse the red lentils under cold water to remove any debris. Set aside the spinach, and if using fresh, wash and roughly chop it.

2. Sauté the Vegetables

   In a large pot or Dutch oven, heat 1-2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened and translucent. Add the grated carrot and continue to cook for another 2-3 minutes, stirring occasionally.

3. Add the Spices

   Sprinkle in the curry powder, cumin, and coriander. Stir everything together, allowing the spices to bloom in the oil for about 1-2 minutes. This step helps release the essential oils in the spices, deepening their flavors.

4. Cook the Lentils

   Add the rinsed lentils to the pot and stir them in with the vegetables and spices. Then pour in the vegetable stock and coconut milk.

   Stir everything well, ensuring the lentils are submerged in the liquid. Bring the mixture to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the lentils are tender and cooked through. Stir occasionally to prevent sticking.

5. Add the Spinach

   Once the lentils are soft, stir in the fresh spinach. Continue cooking for 3-5 minutes until the spinach wilts down and becomes tender. If you’re using frozen spinach, simply add it in and cook until it’s heated through.

6. Blend the Soup

   For a smooth texture, use an immersion blender to purée the soup directly in the pot. Alternatively, transfer the soup in batches to a regular blender. Blend until smooth, but feel free to leave a few lentils intact for texture if you prefer a chunkier soup.

7. Season and Serve

   Taste the soup and adjust the seasoning with salt and pepper as needed. Once it’s to your liking, ladle the soup into bowls and serve. You can garnish with a swirl of coconut cream or a sprinkle of fresh herbs for extra flavor.

Expert Tips

1. Add a Splash of Lemon or Lime – A squeeze of fresh lemon or lime juice just before serving brightens the flavors and adds a zesty contrast to the creamy soup.

2. Customize the Spices – Mary Berry’s recipe uses a combination of curry powder, cumin, and coriander, but feel free to experiment. You could add a pinch of cinnamon, ground ginger, or turmeric for a deeper, more complex flavor profile.

3. Use Different Greens – While spinach works beautifully in this soup, you can substitute other leafy greens, like kale, chard, or even collard greens, for a different texture and taste.

4. Make it Spicy – If you like a bit more heat, add a chopped chili pepper or some cayenne pepper along with the curry powder.

5. Make Ahead and Freeze – This soup stores wonderfully in the fridge for 3-4 days or in the freezer for up to 3 months. It thickens slightly upon standing, so you might need to add a bit more stock or water when reheating.

Mary Berry’s Curried Lentil and Spinach Soup is a delightful combination of bold spices, creamy coconut milk, and hearty lentils, making it the perfect dish for colder days or when you need a satisfying, nutritious meal. The recipe is simple to follow, yet the result is a complex blend of flavors that will warm you from the inside out.

Whether you’re a seasoned cook or a kitchen newbie, this soup offers a comforting and wholesome option that’s both filling and packed with nutrients. Plus, it’s versatile enough to suit a variety of dietary needs and preferences, whether you’re vegan, vegetarian, or simply looking for a comforting meal.

Easy Recipe Variations For Mary Berry’s Curried Lentil And Spinach Soup

Mary Berry’s Curried Lentil and Spinach Soup is a comforting, flavorful dish that is incredibly versatile. While the recipe itself is delicious on its own, there are several ways to customize it based on your tastes or what ingredients you have available. Below are some easy variations you can try to put your own spin on this hearty soup:

1. Add More Vegetables: If you enjoy a more vegetable-packed soup, consider adding a variety of root vegetables like carrots, sweet potatoes, or parsnips. These vegetables will add sweetness and depth to the soup. You could also try adding bell peppers, zucchini, or tomatoes for additional freshness and color.

2. Spice It Up: While the curried flavor is already present, you can adjust the heat to your liking. Add a pinch of cayenne pepper, fresh chili, or a teaspoon of smoked paprika to give it an extra kick. For those who enjoy a more complex flavor, a dash of garam masala or ground cumin can enhance the curry flavor profile.

3. Use Different Greens: While spinach is the star of the recipe, you could swap it out for other leafy greens such as kale, chard, or even a mixture of fresh herbs like cilantro or parsley. Each green will bring a slightly different taste and texture, making the soup feel new each time you prepare it.

4. Add Coconut Milk: For a creamier version of this soup, you can stir in a can of coconut milk during the last few minutes of cooking. The coconut milk will add a subtle sweetness and richness that complements the curry flavors beautifully. If you want to keep it dairy-free but still creamy, this is an excellent choice.

5. Protein Boost: While lentils provide a good amount of protein, you can make the soup even heartier by adding other protein sources such as chickpeas, tofu, or even cooked chicken for a more substantial meal. If you are vegetarian or vegan, tofu or tempeh would be great plant-based options.

6. Top It Off: Once your soup is ready, consider garnishing it with a dollop of yogurt or a sprinkle of crumbled feta for a tangy, creamy contrast. Fresh herbs like cilantro or mint can also elevate the flavors, giving your soup a fresh, aromatic finish.

These variations allow you to tailor Mary Berry’s classic recipe to your personal preferences, making it perfect for any occasion or dietary need.

Best Practices To Store Leftovers

Curried Lentil and Spinach Soup is a fantastic make-ahead meal and stores well for a few days, making it perfect for leftovers. However, to ensure the soup stays fresh and flavorful, it’s important to follow a few best practices for storing and reheating.

1. Cool the Soup Quickly: After cooking the soup, let it cool down to room temperature before storing it. This helps prevent bacterial growth and keeps the soup from losing its flavor and texture. You can speed up the cooling process by transferring the soup to shallow containers.

2. Use Airtight Containers: Store the soup in airtight containers to prevent moisture loss and preserve the flavors. Glass containers are ideal, as they don’t absorb odors, but plastic containers with tight-fitting lids will also work.

3. Refrigeration: If you plan to eat the soup within 3-4 days, storing it in the refrigerator is the best option. Make sure the soup is completely cooled before placing it in the fridge, as hot soup can raise the temperature inside the fridge and cause food safety issues.

4. Freezing for Longer Storage: If you want to keep the soup for a longer period, freezing is a great option. The soup can be frozen for up to 3 months. When freezing, portion the soup into individual servings for easy reheating. Allow the soup to cool completely before placing it into freezer-safe containers or resealable bags. Remember to leave a little space at the top of the container, as the soup may expand as it freezes.

5. Reheating: To reheat, simply transfer the soup to a pot and warm it over low heat, stirring occasionally. If frozen, it’s best to thaw the soup in the fridge overnight before reheating. Alternatively, you can reheat individual servings in the microwave. Be sure to check the temperature and stir well to ensure even heating.

By following these best practices, you can enjoy Mary Berry’s Curried Lentil and Spinach Soup multiple times without sacrificing its flavor or texture.

What Goes Well With Curried Lentil And Spinach Soup

Mary Berry’s Curried Lentil and Spinach Soup is a meal on its own, but it pairs beautifully with a variety of side dishes, making it even more satisfying and enjoyable. Here are some great options to complement the soup:

1. Freshly Baked Bread: A warm, crusty loaf of sourdough, whole grain, or a simple baguette is the perfect accompaniment to this soup. You can tear off pieces of bread to soak up the flavorful broth, making each bite extra satisfying. A garlic butter spread or olive tapenade would also enhance the bread’s flavor.

2. Rice or Quinoa: For a heartier meal, serve the soup with a side of rice or quinoa. The mild flavor of these grains pairs well with the curry spices and helps absorb the soup’s rich broth. You can also try spiced rice, such as basmati with cumin or coriander, to enhance the soup’s flavor profile.

3. Salad: A light, crisp salad can provide a refreshing contrast to the warmth and richness of the soup. A simple green salad with mixed greens, cucumber, and a tangy vinaigrette works well. You could also add some fruit to the salad, like pomegranate seeds, which would add a burst of sweetness and a beautiful pop of color.

4. Grilled Vegetables: If you’re looking to add more vegetables to your meal, grilled or roasted vegetables are a great option. Try grilling zucchini, bell peppers, or eggplant, or roasting cauliflower, sweet potatoes, or Brussels sprouts with olive oil and your favorite seasonings.

5. Chutney or Pickles: A small bowl of chutney or Indian pickles adds a zesty, tangy contrast that works wonderfully with the mild heat of the soup. Mango chutney or lime pickle are excellent choices and can elevate the meal with a burst of flavor.

6. A Light Beverage: A cool beverage like a glass of iced tea, cucumber-infused water, or a fresh fruit juice pairs well with the soup. For a more traditional option, you can opt for a yogurt-based drink like lassi, which helps balance the heat of the curry and adds a creamy element to the meal.

These complementary dishes elevate the dining experience, balancing the rich flavors of the soup while offering a variety of textures and tastes to keep your meal interesting.

Conclusion

Mary Berry’s Curried Lentil and Spinach Soup is a nourishing, flavorful dish that combines the earthiness of lentils, the richness of curry spices, and the freshness of spinach into a comforting and wholesome meal. The recipe offers plenty of room for creativity, whether you want to add more vegetables, adjust the spice level, or incorporate different greens. Plus, its versatility allows it to pair well with a variety of sides, from crusty bread to tangy chutneys.

Storing leftovers is straightforward, and the soup holds up well for a few days in the fridge or up to three months in the freezer. Reheating is simple, and following proper storage guidelines will ensure the soup remains fresh and delicious.

Whether you’re enjoying it on a quiet evening at home or serving it as part of a larger meal, this soup is a versatile dish that caters to various tastes and dietary needs. It’s the perfect recipe to make ahead, store for later, or serve for a crowd-no matter how you enjoy it, Mary Berry’s Curried Lentil and Spinach Soup is sure to become a staple in your kitchen.

FAQs

What Ingredients Do I Need For Mary Berry’s Curried Lentil And Spinach Soup?

The key ingredients for this soup include red lentils, spinach, onions, garlic, carrots, vegetable stock, curry powder, olive oil, and a few seasonings like salt, pepper, and ground coriander. You can also add a splash of lemon juice or coconut milk for extra flavor.

Can I Make Mary Berry’s Curried Lentil And Spinach Soup In Advance?

Yes!

This soup actually tastes even better after it has been stored for a day or two, as the flavors have time to meld together. It can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.

How Long Does It Take To Make Mary Berry’s Curried Lentil And Spinach Soup?

The recipe takes around 10 minutes of prep time and about 30 minutes of cooking time, so you can have the soup ready in about 40 minutes.

Can I Substitute The Lentils In Mary Berry’s Soup With Other Types?

Yes, you can substitute red lentils with green or brown lentils, but keep in mind that they might take a little longer to cook. Red lentils tend to break down and thicken the soup, while green and brown lentils will maintain their shape.

Is Mary Berry’s Curried Lentil And Spinach Soup Suitable For Vegetarians And Vegans?

Yes, this soup is both vegetarian and vegan-friendly. To make sure it’s completely vegan, use vegetable stock and avoid adding any dairy products like cream or yogurt.

Can I Add More Vegetables To Mary Berry’s Curried Lentil And Spinach Soup?

Definitely!

You can add vegetables like potatoes, zucchini, or bell peppers for added texture and flavor. Just make sure to chop them into small pieces so they cook evenly with the lentils.

How Do I Adjust The Spice Level In Mary Berry’s Curried Lentil And Spinach Soup?

To adjust the spice level, you can increase or decrease the amount of curry powder you use. If you like it milder, start with a smaller amount and add more to taste. You can also add a pinch of chili flakes for extra heat.

Can I Make Mary Berry’s Curried Lentil And Spinach Soup Creamier?

Yes, if you prefer a creamier texture, you can blend a portion of the soup using an immersion blender or regular blender. Alternatively, add a splash of coconut milk or a dollop of yogurt before serving for a creamy finish.

What Type Of Bread Goes Best With Mary Berry’s Curried Lentil And Spinach Soup?

This soup pairs beautifully with a crusty bread like sourdough, baguette, or wholegrain bread. You can also serve it with naan bread for a more Indian-inspired meal.

Can I Use Frozen Spinach In Mary Berry’s Curried Lentil And Spinach Soup?

Yes, frozen spinach works perfectly fine in this recipe. Just be sure to thaw and drain the spinach before adding it to the soup to avoid excess moisture.