This comforting and warming dish is perfect for colder days. This recipe is inspired by ‘Rebel Recipes’ by Nikki Webster.
Ingredients
oil of choice
2 brown onions, roughly chopped
1 tsp mustard seeds
1 tsp cumin seeds
small handful curry leaves
2 garlic cloves, finely chopped
2 large tomatoes, roughly chopped
1 tsp salt
1 tsp chilli powder
1 tsp turmeric powder
1 tsp ground cumin
200g red lentils, rinsed
400g chickpeas, drained and rinsed
150g spinach, washed and roughly chopped
2 tbsp coconut yoghurt/cream
juice of ½ lemon
For the Dressing
30g fresh coriander leaves, finely chopped
1 ½ tbsp olive oil
juice of ½ lemon
1 tbsp tahini
50ml water
Method
– Add 2 tbsp of oil to a hot pan. Add the mustard seeds, cumin seeds, and curry leaves. Let them sizzle.
– Add the onions and cook for 6-7 minutes until lightly golden.
– Add the garlic and cook for 1 minute.
– Turn down the heat. Add the chopped tomatoes and cook for 3-5 minutes.
– Add the salt, chilli powder, turmeric powder, and ground cumin. Mix well.
– Add the lentils and mix well before adding 1L of water. Bring it to a boil. Cover, and cook on low heat for 10 minutes.
– Add the chickpeas, stir through, cover, and cook for 5 minutes.
– Add the spinach, stir through, cover, and cook for 5 minutes.
– Add the coconut yoghurt and lemon juice. Mix well.
– Place all the ingredients for the dressing in a blender and blitz until smooth.
– Serve the soup with a generous drizzle of the coriander dressing, and a sprinkling of chilli flakes – enjoy!