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  • About FOODLOVER magazine
    • Our Stockists
    • Newsletter
  • Recipe Index
    • All Autumn Recipes Baking Desserts East-Asian Healthy Recipes Spring Recipes Summer Recipes Vegetarian Winter Recipes World Cuisines

      Artichoke Dip with Clotted Cream

      Perfect Party Food, Every Time, Beetroot Salmon Blinis

      Rolled pork loin with blackberry

      Creamy Shredded Cavolo Nero with Mustard

      Festive Fruity Cavolo Nero Stuffing

      Brussels sprout & pancetta pasta with sage &…

      Lemony spiced lentil & chickpea soup with coriander…

      Mushroom Blend Beef Wellington

      Lemony spiced lentil & chickpea soup with coriander…

      Apple, Plum & Marzipan Crumble Cake

      Pumpkin Cupcakes

      Roasted Pumpkin Soup with Sourdough Croutons

      Roasted Orchard Fruits

      Lamb noisettes

      Cream of Celery Soup

      Chantenay toad in the hole

      Mushroom Blend Beef Wellington

      Apple, Plum & Marzipan Crumble Cake

      Pumpkin Cupcakes

      Baked Chicken with Kale & Tomatoes

      Cherry Tomato Tarte Tatin

      Chilli & Tomato Achaari Bread

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      Potted Ham Hock & Beery Brownies

      Apple, Plum & Marzipan Crumble Cake

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      Lemon Pepper Vegan Fish Tacos

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0
Lemony spiced chickpea lentil soup

Lemony spiced lentil & chickpea soup with coriander dressing

by FOODLOVER 11/26/2019
written by FOODLOVER

SERVES 8

2 tbsp olive oil
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
Half tsp dried chilli flakes
4-5 curry leaves
250g red split lentils, rinsed and drained
400g can of chopped tomatoes
400g can of chickpeas, rinsed and drained
100g spinach or kale with tough stalks removed
Juice of 1 half 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 half a lemon
25g coriander
1 tbsp tahini
1 tbsp extra-virgin olive oil

  1. Heat the olive oil in a large pan and sauté the onions over a low heat, for 10 mins, 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. 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 mins.
  2. 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.
  3. Make the dressing by adding the ingredients along with 50ml of water to a mini food processor and blitzing until creamy.
  4. Serve the soup with generous amounts of dressing and some fresh coriander to garnish.

Recipe taken from Rebel Recipes by Niki Webster, published by Bloomsbury Publishing.

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