Dhal, Chickpea & Spinach Soup
Serves 4-6 people
Prep 40 mins
Easy to prepare
A deeply comforting, protein-rich soup with warm spices, natural creaminess from red lentils, and a satisfying rustic texture. The gentle savoury depth from our bouillon makes this a perfect plant-based hero for nourishing menus, batch cooking, or seasonal specials.
Recipe tip: Chickpea dhal freezes very well and it will last in the freezer for up to 3 months. It can thicken in the freezer, so when reheating, add a splash of bouillon to achieve the desired consistency.
What you’ll need:
2 tbsp vegetable oil
1 large onion, finely diced
4 cloves garlic, minced
20 g fresh ginger, grated
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1–2 tsp mild chilli powder
200g red lentils, well rinsed
1 x 400 g tin chickpeas, drained
1.2 litres our bouillon (2-3 dessert spoons in stirred into boiling water)
150–200g spinach wash and finely chopped
Juice of half to one lemon
Salt and black pepper
How to do it:
Warm the oil in a large heavy-based pan and gently cook the onion until soft, golden and sweet. Add the garlic and ginger and cook briefly until fragrant. Stir in the spices and allow them to bloom in the oil.
Add the lentils, chickpeas and bouillon, stirring well to combine. Bring to a steady simmer and cook gently until the lentils have softened and naturally thickened the soup. You might need to add a little more water to keep it a thick but soupy texture.
Using the back of a spoon, lightly mash a small portion of the soup in the pan to create a creamy wholesome texture, while keeping plenty of whole chickpeas. Stir in the spinach and allow it to wilt into the soup. Finish with lemon juice, black pepper and seasoning to taste.
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