Sink your spoon into this soup, and feel nourished from inside out. This soup gets even better the next day, once all the spices have infused.
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Cooking Time:
Sink your spoon into this soup, and feel nourished from inside out. This soup gets even better the next day, once all the spices have infused.
Lentils provide an excellent source of protein, fibre, and phytoestrogens. Turmeric has anti-inflammatory benefits and kale is an excellent source of vitamins, minerals and fibre.
Chop onion, fry on medium heat with coconut/ olive oil until translucent
Add cumin, cinnamon, fenugreek, turmeric and nigella seeds.
Grate ginger, garlic. Add these to the pan, along with the lentils and stir for 1 minute, then add the boiled water, and veg stock
Allow to come to boil, then turn down to simmer for 15- 20 mins
At this point, take out half the soup and blend or mash until smooth
Return to the pan and add the greens, chopped tomatoes, and chickpeas
Cook for further 7 minutes, then remove from heat
Stir in coriander, squeeze over with lemon or lime and swirl in a spoon of yoghurt (if you fancy it)
Season with salt and pepper and enjoy