This fragrant soup is easy to put together and makes a hearty meal when served with the falafel. If making ahead, you will need to add extra stock or water as it will thicken on standing.
Serves: 4–6
INGREDIENTS
2 tablespoons olive oil
1 onion, thinly sliced
500 grams carrots, grated
2 cloves garlic, crushed
1 teaspoon smoked paprika
1 teaspoon each ground turmeric and cumin
½ teaspoon ground cinnamon
¼ teaspoon chilli flakes
1 tablespoon soy sauce
½ cup red lentils
1 x 400-gram tin crushed Italian tomatoes
4 cups vegetable stock or water
1 tablespoon lemon juice
sea salt and ground pepper
To serve
Falafels (see recipe below)
thick plain yoghurt
small handful coriander, half chopped
Chickpea Falafel
1 cup falafel mix
2 cloves garlic, crushed
1 teaspoon each ground cumin and coriander
½ cup water
vegetable oil for cooking
METHOD
Heat the oil in a large saucepan and add the onion, carrots and garlic with a good pinch of salt. Cover and cook until soft.
Stir in all the spices, soy and the lentils and cook for 1 minute.
Add the tomatoes and stock, season generously and bring to the boil. Reduce the heat and simmer for about 20 minutes until everything is tender.
To serve: Stir in the lemon juice then ladle the soup into bowls. Top with the falafel, yoghurt, the chopped and whole coriander and a drizzle of olive oil.
Chickpea Falafel: Combine all the ingredients in a bowl and leave for 10 minutes.
Roll into small balls.
Heat a little vegetable oil in a sauté pan and cook the falafel for 1 minute each side until golden and crisp.
Pantry Note: Falafel mix is available in the International section at supermarkets
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.