Spiced red lentil & chickpea soup

Ingredients

For 2 portions

• Onion1 onion (150 g)
• Olive oil20 ml
• Fresh ginger15 g
• Garlic2 cloves (10 g)
• Ground cumin3 g
• Smoked paprika3 g
• Vegetable stock640 ml
• Ripe tomatoes600 g
• Chickpeas120 g
• Red lentils80 g
• Sea salt3 g
• Black pepper1 g
• Greek yoghurt60 g
• Fresh coriander10 g

Method

1. 1

   Prepare your ingredients: onion — peel and dice; fresh ginger — peel and finely grate; garlic — peel and crush or finely slice; ground cumin — about 1 tsp; smoked paprika — about 1 tsp; vegetable stock — make up from a stock cube or pot, or use homemade; ripe tomatoes — halve and roast or chop roughly; chickpeas — drain and rinse a tin (drained weight); red lentils — rinse well in cold water; greek yoghurt — loosen with a little water; fresh coriander — roughly chop leaves and stems.

2. 2

   Heat the oven to 200°C (180°C fan). Toss the tomatoes with half the olive oil, season, and roast for 25 minutes until blistered.

3. 3

   Warm the olive oil in a large pan over a medium-low heat and soften the onion with a pinch of salt for 8–10 minutes, without colouring.

4. 4

   Add the fresh ginger, garlic, ground cumin and smoked paprika and cook for 1 minute until fragrant.

5. 5

   Add the roasted vegetables and their juices and red lentils, then pour in 640 ml hot stock. Bring to the boil, then simmer gently for 18 minutes, stirring occasionally so nothing catches.

6. 6

   Take off the heat and cool for a few minutes. Blend until completely smooth, working in batches if needed and holding the blender lid down with a tea towel.

7. 7

   Return to the pan, add the chickpeas and simmer for 8 minutes until tender.

8. 8

   Taste and adjust with salt and freshly ground black pepper.

9. 9

   Ladle into warm bowls and finish with the greek yoghurt and fresh coriander and a little olive oil.