|15 ml||fresh chillies — 573|
|2||onion — chopped|
|2||garlic — cloves, crushed|
|5 ml||fresh ginger — grated|
|1||chickpeas — tinned and drained|
|1||can lentils — drained|
|2||tinned tomatoes — chopped|
|5 ml||cinnamon — ground|
|15 ml||lemon juice salt and freshly ground black pepper handful of fresh coriander, chopped lemon wedges to serve|
Serve this delicious soup as a main meal on meatless Mondays and make enough to take to work the next day – the taste improves with standing.
1. Heat the olive oil and butter in a saucepan and fry the onions, garlic and ginger until fragrant.
2. Add the remaining ingredients except the coriander and lemon wedges and bring to the boil.
3. Simmer the soup over low heat for 10 minutes.
4. Season with salt and pepper and stir in the fresh coriander. 5 Serve with lemon wedges and toasted pitta breads.