This vegan velvety soup, a type of Shorba or Chorba, is perfect for these colder months and is packed full of goodness. The lentils are a great source of fibre and protein, and this recipe gives you 3 of your 5-a-day.
Three of your 5 a day
Add red lentils, stock, ginger, tomatoes, carrots 1 teaspoon of turmeric and 1 of garam masala to a pan. Cook for 20-30 minutes until lentils are completely tender and are starting to break down
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
Add the white cabbage to the soup pot, cover and continue to cook for 2-3 minutes then blend.
To serve, divide the soup between 4 bowls, garnish with a dollop of yogurt, the golden chickpeas and a few coriander leaves.