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
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!