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Lentil & Chickpea Soup

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course dinner, lunch
Cuisine Indian
Servings 4

Ingredients
  

  • 2 tbsp 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
  • 200 g Red lentils Rinsed
  • 400 g Chickpeas Drained and rinsed
  • 150 g Spinach Washed and roughly chopped
  • 2 tbsp Coconut yoghurt/cream
  • ½ Lemon Juice of
  • 30 g Fresh coriander leaves Finely chopped (for dressing)
  • 1 ½ tbsp Olive oil (for dressing)
  • ½ Lemon (for dressing) Juice of

Instructions
 

  • Heat the oil in a large pot.
  • Add the onions and cook until softened.
  • Add the mustard seeds and cumin seeds and cook for another minute.
  • Add the garlic and cook until fragrant.
  • Add the tomatoes, salt, chilli powder, turmeric powder, and cumin and cook for a few minutes.
  • Add the lentils and chickpeas and cover with water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
  • Stir in the spinach and cook until wilted.
  • Stir in the coconut yoghurt/cream and lemon juice.
  • For the dressing, combine the coriander, olive oil, and lemon juice.
  • Serve the soup with a drizzle of the dressing.
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