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

Soup

1. In a large pot, sweat onion and celery in olive oil. 
2. Add garlic, stirring occasionally for 2-3 minutes.
3. Add spices and cook out for about 4 minutes until aromatic. If spices are sticking to the pan, add a splash of water.
4. Add crushed tomato and cook out for a further 4-5 minutes. 
5. Add the stock and bring to a simmer. 
6. Add carrot, chickpeas and lentils and simmer for 15-20 minutes. 
7. Just before you are ready to serve, add the spinach and allow to wilt.
8. Taste for seasoning. A squeeze of lemon can taste nice here too. 

Dill Yoghurt

1. Combine all the ingredients and leave to set in the fridge. You can make the dill yoghurt ahead of time, if need be.

To Serve

1. Ladle hot soup into bowls with dill yoghurt, salt, freshly cracked black pepper and a drizzle of olive oil.