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This month's recipe

LEMONY, SPICED CHICKPEA & LENTIL SOUP

Ingredients - Serves: 8

2 tablespoons olive oil

2 onions, chopped

3 garlic cloves, sliced

a thumb-sized piece of ginger, peeled & grated

1 teaspoon black mustard seeds

1 teaspoon cumin seeds

1 teaspoon ground turmeric

1 teaspoon ground coriander

½ teaspoon dried chilli flakes

4–5 curry leaves

250g red split lentils, rinsed & drained

400g can of chopped tomatoes

400g can of chickpeas, rinsed & drained

100g spinach, or kale, stalks removed

juice of ½ lemon

2–3 tablespoons coconut yoghurt or coconut cream, optional

fresh coriander leaves

salt flakes & freshly ground black pepper

For the coriander dressing

juice of ½ lemon

25g coriander

1 tablespoon tahini

1 tablespoon extra virgin olive oil

Method:

Heat the olive oil in a large pan and sauté the onions, over a low heat, for 10 minutes, 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 minutes.