Chickpea Lentil Soup
250 g dried lentils
700 ml vegetable stock
5 cm knob of ginger, peeled and grated 3 ripe tomatoes, roughly chopped 2 carrots, peeled and diced
2 tsp turmeric
2 tsp garam masala
1 tbsp vegetable oil
1 14 oz. (398 g) can of chickpeas, drained
½ head cabbage, shredded
Plain, full-fat, natural yogurt, to serve Cilantro, roughly chopped, to serve
1. Place lentils, vegetable stock, tomatoes, carrots,
1 tsp turmeric and 1 tsp garam masala into a pan and cook for 20–30 minutes, until lentils have softened and are starting to break down.
2. In a separate pan, heat the vegetable oil, then add chickpeas, remaining turmeric and garam masala.
Fry until chickpeas are slightly crispy.
3. Once the lentils are cooked, add the shredded cabbage and stir well. Cook for an additional
2–3 minutes, then blend.
4. To serve, divide the soup into four bowls, top with a dollop of yogurt, chickpeas and cilantro.