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Winter_Lemony_Spiced_Chickpea_Lentil (1)

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.

Winter_Lemony_Spiced_Chickpea_Lentil (1)

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.

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