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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