Ingredients
- 1 brown onion peeled and finely chopped
- 1 tbsp olive oil
- 2 plump garlic cloves peeled & crushed
- 25 g fresh root ginger finely grated
- 2 tsps ground turmeric
- 1 tsp cumin seeds
- 1/2 tsp ground cinnamon
- 200 g split red lentils rinsed and drained
- 1 litre vegetable stock
- 14 g coriander stalks finely chopped, leaves roughly chopped
- 350 g spring greens thick stems removed & leaves shredded
- 1 lime juiced
- 4 tbsps natural yoghurt
Servings:
Instructions
- Heat a large pan over a gentle heat and soften the onion in the oil for about 10 minutes. Add the garlic and ginger and cook for a minute before adding the spices. Cook for a minute or two until the seeds sizzle.
- Add the lentils and cook for another minute, then pour in the stock and 500ml water. Season and bring to a boil, then simmer gently for 15 minutes, stirring occasionally, until the lentils are tender.
- Pour half of the soup into a blender and process until smooth then return to the pan. Add the coriander stalks and spring greens. Add a little more water if needed then cover and bring to a simmer for a few minutes until the greens are cooked.
- Add the lime juice and check seasoning. Serve with a dollop of the yoghurt and the coriander leaves.
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