• Preparation time: 15 minutes
  • Cooking time: 35 minutes
  • Total time: 50 minutes
  • Serves:4


    1 onion, finely chopped
    1 tbsp olive oil
    2 garlic cloves, crushed
    25g fresh root ginger, finely grated
    2 tsp ground turmeric
    1 tsp cumin seeds
    ½ tsp ground cinnamon
    200g split red lentils, rinsed and drained
    1 litre Waitrose Cooks’ Ingredients fresh vegetable stock
    ½ x 28g pack coriander, stalks finely chopped, leaves roughly chopped
    350g spring greens, thick stems removed, leaves shredded
    1 lime, juice
    4 tbsp natural yogurt 


    1. Heat a large pan over a gentle heat; soften the onion in the oil for about 10 minutes. Add the garlic and ginger; cook for 1 minute. Add the spices and cook for 1-2 minutes, until the seeds sizzle. Add the lentils and cook for another minute, then pour in the stock and 500ml water; season and bring to the boil. Simmer gently for 15 minutes, stirring every so often, until the lentils are tender.

    2. Pour half the soup into a blender and process until smooth. Return to the pan with the remaining soup, then add the coriander stalks and the spring greens. Add some water to loosen, if needed, then cover and bring to a simmer for a few minutes, until the greens are cooked. Add the lime juice and season. Serve with a dollop of the yogurt and the coriander leaves, plus a scattering of extra cumin seeds, if liked.

    This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue

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