- 30ml vegetable oil
- 300g onions, roughly chopped
- 20g fresh coriander
- 90g tikka masala paste
- 400g red lentils
- 20g (2 cubes) vegetable bouillon
- 1 x 400g tin chick peas, drained
- Salt and pepper to taste
- 60ml extra virgin rapeseed oil
- 2 tsp ground coriander
Chop the stalks off the coriander and reserve the leaves until later. Finely chop the stalk.
Place the oil in a large saucepan or similar on a medium heat and add the oil. Once hot, add the onions and coriander stalks and stir well, sautéing lightly for around 5 minutes or until the onion is softening.
Add the curry paste to the pan and stir well. Continue to sauté for a further 2–3 minutes.
Rinse and drain the lentils and add to the pan. Stir well.
Add enough water to cover the ingredients in the pan, stir well and bring to the boil, reduce to a simmer and stir in the vegetable bouillon or stock cubes. Check regularly and add more water as necessary to prevent the pan drying out.
Once the lentils are soft and most of the liquid absorbed, remove the pan from the heat and blend with a stick blender until smooth, adding additional water until you have a smooth pouring consistency.
Return to the heat, add the drained chickpeas and the roughly chopped coriander leaf, stir well and use the salt and pepper to season the soup to your liking.
For the dressing
Put the oil in a large pan along with the coriander and heat until sizzling, remove from the heat and leave to cool before drizzling over the soup.
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
Whether you're looking for warming soups, seasonal stews or hearty curries, we've got some great recipes for you to try. Here are some favourites from our chefs and local experts.
Cook this fresh and vibrant pea and mint soup, served with mint-infused oil.
Rich, sweet butternut with a spicy twist, this comforting soup makes a great autumnal lunch when served with hunks of sourdough bread.
This creamy potato and onion soup is full of fresh ingredients: fresh herbs, potatoes and caramelised onions, make this a winning combination.
A vibrant green soup that's packed with heathy vegetables and fresh flavours, this recipe makes a great way to start a meal, or you can serve it as a light lunch on its own.