Winter – lemony spiced lentil & chickpea soup with coriander dressing
This delicious recipe is from Rebel Recipes by Niki Webster is published December 26th (Bloomsbury, RRP £26). Photos: Kris Kirkham.
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
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.
Categories:Soups and Salads
Lara Balsam
