Winter – lemony spiced lentil & chickpea soup with coriander dressing
Servings
8
Ingredients
2 onions, chopped
3 garlic cloves, sliced
a thumb-sized piece of ginger, peeled and grated
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp ground turmeric
1 tsp ground coriander
1⁄2 tsp dried chilli flakes
4–5 curry leaves
250 g red split lentils, rinsed and drained
400 g can of chopped tomatoes
400g can of chickpeas, rinsed and drained
100 g spinach, or kale with tough stalks removed
juice of 1 ⁄ 2 lemon
2–3 tbsp coconut yoghurt or coconut cream
optional fresh coriander leaves
sea salt flakes and freshly ground black pepper
For the coriander dressing:
juice of 1 ⁄ 2 lemon
25 g coriander
1 tbsp tahini
1 tbsp extra virgin olive oil
Instructions
1. Heat the olive oil in a large pan and sauté the onions, over a low heat, for 10 minutes, until softening. Add in the garlic, ginger, spices and curry leaves. Fry for a further few minutes. Add the lentils along with 1.25 litres of water.
2. Stir in the tomatoes and bring to a boil over a medium-high heat. Reduce the heat to medium-low and simmer the soup for 20 minutes.
3. Finally, add in the chickpeas and spinach and squeeze in the lemon juice. If using, dollop in the coconut yoghurt. Season with salt and pepper.
4. Make the dressing by adding the ingredients along with 50 ml of water to a mini food processor and blitzing until creamy.
5. Serve the soup with generous amounts of dressing and some fresh coriander to garnish.