spiced chickpea, carrot, lentil & spinach soup with dill yoghurt

Ingredients

Soup

• 2 tbsp Mount Zero Organic Extra Virgin Olive Oil

• 1 brown onion, diced
• 2 stalk celery, diced
• 4 cloves garlic, sliced

• 1 tbsp ground paprika

• 1 tbsp ground cumin

• 1 tbsp ground coriander

• ½ tsp chilli powder

• 1 400g can of crushed tomatoes

• 2L chicken stock (or veggie stock to make it vegetarian)

• 5 carrots, largely diced

• 2 cups Mount Zero Organic Australian Chickpeas, soaked and cooked

• 1 cup Mount Zero French Style Green Lentils, rinsed and cooked

• 250g baby spinach

• Mount Zero Pink Lake Salt, to taste

Dill Yoghurt

• 250ml Greek or natural yoghurt

• 1 bunch dill, finely chopped
• 1 clove garlic, minced

• ¼ cup Mount Zero Organic Extra Virgin Olive Oil

• Lemon juice, to taste

• Mount Zero Pink Lake Salt, to taste