Lentil soup Sainsbury's

 

Ingredients

• 250g dried red lentils 
• 1tbsp vegetable oil 
• 3 ripe tomatoes - roughly chopped 
• 2 carrots - peeled and diced 
• 5cm piece of ginger - peeled and grated 
• 2tsp turmeric 
• 2tsp garam masala 
• 1/2 white cabbage - shredded 
• 700ml vegetable stock 
• 400g (1 can) chickpeas, drained and rinsed - to serve 
• 10g fresh coriander leaves - to serve 
• 1tsp yellow mustard seeds - to serve 
• 4tbsp low fat (plant-based) yogurt - to serve 

Method

1. 1

   Add red lentils, stock, ginger, tomatoes, carrots 1 teaspoon of tumeric and 1 of garam masala to a pan. Cook for 20-30 minutes until lentils are completely tender and are starting to break down

2. 2

   While the soup is cooking, heat 1tbsp oil in a frying pan and stir in mustard seeds. Fry until the seeds start to pop, then add the chickpeas and 1 teaspoon of tumeric and another of garam masala. Fry until the chickpeas are slightly crispy

3. 3

   Add the white cabbage to the soup pot, cover and continue to cook for 2-3 minutes then blend. 

4. 4

   To serve, divide the soup between 4 bowls, garnish with a dollop of yogurt, the golden chickpeas and a few coriander leaves