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
1 tbsp tahini
1 tbsp extra-virgin olive oil
- 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.
- 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.
- Make the dressing by adding the ingredients along with 50ml of water to a mini food processor and blitzing until creamy.
- 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.