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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.