COOKING COMPANION


These delicious dishes are the perfect remedy to the cold outside Winter Warmers


LEMONY SPICED LENTIL & CHICKPEA SOUP WITH CORIANDER DRESSING


SERVES 8


2 tbsp olive oil 2 onions, chopped 3 garlic cloves, sliced


A thumb-sized piece of ginger, peeled and grated 1 tsp black mustard seeds 1 tsp cumin seeds 1 tsp ground turmeric 1 tsp ground coriander


Half tsp 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 half lemon


2-3 tbsp coconut yoghurt or coconut cream, optional Fresh coriander leaves


Sea salt flakes and freshly ground black pepper


FOR THE CORIANDER DRESSING Juice of half a lemon 25g coriander 1 tbsp tahini 1 tbsp extra-virgin olive oil


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


2 Finally, add in the chickpeas and spinach and squeeze in the lemon juice. If using, dollop in the coconut yoghurt. Season with salt and pepper.


3 Make the dressing by adding the ingredients along with 50ml of water to a mini food processor and blitzing until creamy.


4 Serve the soup with generous amounts of dressing and some fresh coriander to garnish.


Rebel Recipes by Niki Webster, published by Bloomsbury


FOODLOVERMAGAZINE.COM | 55


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