Lentil and spinach soup with curry leaf vinegar from Leaf: Lettuce, Greens, Herbs, Weeds: 120 Recipes That Celebrate Varied, Versatile Leaves (page 93) by Catherine Phipps

  • spinach
  • ground cardamom
  • coriander leaves
  • ground cinnamon
  • coconut milk
  • ground cumin
  • curry leaves
  • fresh ginger
  • red lentils
  • onions
  • turmeric
  • vegetable stock
  • coconut vinegar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for vegetable stock, chard for spinach, and rice vinegar for coconut vinegar.

  • mjes on October 17, 2019

    This is an excellent lentil soup that I will repeat but it will not replace my favorite Kurdish lentil soup recipe which has far fewer calories. The curry leaf coconut vinegar is an inspired way to add that "bit of acidity" to the soup.

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