Lentil and Chickpea, Coconut Curried Soup | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Take a large pan or casserole pot and add 1 tbsp. light oil, on a medium heat add the onions and cook until begging translucent, and lightly golden.
• Turn the heat down to low and add ginger and garlic, cook for 1 minute.
• Add the garam masala, curry powder, turmeric and cinnamon, cook for a minute or two.
• Add in the lentils and chickpeas, continue to cook for about 15 minutes, or until the lentils are softened and the soup has thickened a little.
• When you're ready to serve, check the seasoning again and serve in warmed bowls, topped with sliced green chillies, coriander leaves, a sprinkle of black sesame seeds and a squeeze of lime.
• Serve with your choice of bread.