Try our healthy way to use green lentils in your cooking. Nourishing and delicious, this soup comes stuffed with celery, parsnips, leek, kale and chickpeas
Ingreadient
- 1 large, finely chopped onion
- 2 sticks, finely diced celery
- 2 large, finely diced parsnips
- 2 tbsp olive oil
- 2 cloves, crushed garlic
- a small bunch, leaves and stalks separated, stalks finely sliced coriander
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tbsp harissa
- 150g green lentils
- 1 litre vegetable stock
- 2, halved lengthways, cleaned and diced leeks
- 400g tin, drained and rinsed chickpeas
- 85g, thick stalks discarded, leaves shredded kale
- 1-2, cut into fat wedges lemons
- to serve warmed flatbreads
Direction
- Put the onion, celery and parsnips into a deep casserole or large pan with the olive oil. Soften gently over a low heat for about 10 minutes, then stir in the garlic and coriander stalks, and cook for 1 minute. Stir in the spices and harissa.
- Add the lentils, pour over the stock and bring to a simmer. Cover the pan and cook for 15-20 minutes or until the lentils are just tender but still retain a little bite. Halfway through cooking, add the leeks.
- Remove the lid and stir through the chickpeas and kale. Simmer gently until the kale leaves are just wilted. Season well with salt, pepper and some of the lemon juice from the wedges. Roughly chop the coriander leaves and stir through. If the soup has too little liquid, top up with just-boiled water from the kettle and check again for seasoning.
- Ladle the soup between bowls and eat with lots of warm flatbread and extra lemon juice, if you like.
