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

This warming soup is "just right" for this time of year, says chef Frankie Cox - serve with a dollop of dill yoghurt and a drizzle of organic EVOO!

Author

Frankie Cox, Green-On

Servings

4

Ingredients

• 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
• 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

Directions

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. 
9. Combine all the ingredients and leave to set in the fridge. You can make the dill yoghurt ahead of time, if need be.
10. Ladle hot soup into bowls with dill yoghurt, salt, freshly cracked black pepper and a drizzle of olive oil.