Lentil, chickpea and fresh coriander soup

Step 1

Chop the stalks off the coriander and reserve the leaves until later. Finely chop the stalk.

Step 2

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.

Step 3

Add the curry paste to the pan and stir well. Continue to sauté for a further 2–3 minutes.

Step 4

Rinse and drain the lentils and add to the pan. Stir well.

Step 5

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.

Step 6

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.

Step 7

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.
 
 

Step 8

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.