- First heat the olive oil in a large pan and sauté the onions, over a low heat, for about 10 minutes, until it starts softening.
- Add in the garlic, ginger, spices and curry leaves. Fry for a further few minutes then 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 another 20 minutes.
- Finally, add in the chickpeas and spinach and squeeze in the lemon juice.
- If dollop in the coconut yoghurt is to be used, 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 it gets creamy.
- Serve the soup with good amounts of dressing and top it with some fresh coriander. Can be enjoyed with flat bread.
Duration It takes 10 mins to prepare and 20mins to cook.
Ingredients (Organic) For a serving of 8 people.
For the coriander dressing:
Juice of 1⁄2 lemon
25g coriander
1 tablespoon tahini
1 tablespoon extra virgin olive oil
2 onions, chopped
3 garlic cloves, sliced
A thumb-sized piece of ginger, peeled and grated
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
1⁄2 teaspoon 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 1⁄2 lemon
2–3 tablespoons coconut yoghurt or
coconut cream, optional
Fresh coriander leaves
Sea salt flakes and freshly ground black pepper
