A new recipe from one of my favourite food writers- Nigel Slater
Ingredients
- 100 g green lentils
- 90 g wheat grains
- 600 g onions
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp ground coriander
- a pinch ground cinnamon
- 1.2 litres vegetable stock
- 150 g spinach leaves
- juice of 1lemon
- 200 g Thick yoghurt
- 2 pinches ground turmeric
- 2 large pinches ground paprika
- 16 medium-sized mint leaves
Servings:
Instructions
- Rinse the lentils, put them into a deep saucepan and cover with water. Bring to the boil, then lower the heat a little and let them simmer until tender, about 20 minutes. Drain and set aside. Soak the wheat in a bowl of warm water.
- Meanwhile, peel then roughly chop the onions. Warm the oil in a deep, heavy pan over a moderate heat, then add the onions and let them cook until soft – a good 20 minutes. Peel and thinly slice the garlic, add to the onions and, when all is soft, add the cumin seeds, ground coriander and cinnamon.
- Let the spices cook for a minute or two, then drain the wheat and add it to the pan, together with the vegetable stock. Bring to the boil, then lower the heat and simmer for 20 minutes until the wheat is tender but still chewy. Stir in the lentils.
- Wash the spinach and place it, still wet, in a deep pan over a high heat, covered tightly with a lid. Let the leaves steam for a couple of minutes, then turn with kitchen tongs and continue steaming for a minute or two until they are soft.
- Drain and squeeze lightly in your hand to remove most of the water, then roughly chop.Add the spinach to the soup, then lower the heat. Mix together the yoghurt with half the lemon juice.
- Stir into the soup and let the yoghurt warm, taking care to make sure the soup does not boil (if it does, your soup will curdle). Add a scattering of turmeric, paprika and chopped mint, check the seasoning, adding the rest of the lemon juice if you wish. Then ladle into warm bowls.
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