Lentil, Mustard and Chickpea Soup

cook 20 mins
  • 1/2 teaspoon coconut oil or olive oil
  • 1/4 teaspoon mustard seeds
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1 small onion, diced
  • 1.5-cm (3/4-inch) piece of fresh root ginger, finely chopped
  • 1 garlic clove, finely chopped
  • 100 g (3 1/2 oz) red split lentils
  • 250 g (8 oz) canned chickpeas, rinsed and drained
  • 900 ml (1 1/2 pints) hot vegetable stock
  • 50 g (2 oz) baby spinach leaves
  • salt and pepper
  • Heat the oil in a saucepan and add the dry spices. When the mustard seeds start to pop, add the onion, ginger and garlic and cook until the onion softens.
  • Add the lentils and chickpeas and stir well to coat. Pour in the stock and bring to the boil, then reduce the heat and simmer for 14–16 minutes until the lentils are cooked.
  • Stir in the spinach until wilted, then season to taste. Ladle the soup into bowls and serve.
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