Lemony spiced lentil and chickpea soup

  • Prep: 10m
  • Cook: 20m
  • Serves: 8

My chickpea soup is packed full of gorgeous spices, tomatoes and nourishing lentils, all the flavours of my favourite dal. I remember the first time I tasted dal. I was in sixth form and we all decided to take a trip to the local curry house. It was also my first balti experience. Not long after that I went to India and my mind was blown with all the incredible vegetarian delights. I like to make a big batch and portion it up for quick lunches, served with flatbreads for scooping.
- Niki Webster


  1. Heat the olive oil in a large pan and sauté the onions, over a low heat, for 10 minutes, until softening. Add in the garlic, ginger, spices and curry leaves. Fry for a further few minutes. Add the lentils along with 1.25 litres of water. Stir in the tomatoes and bring to a boil over a medium-high heat. Reduce the heat to medium-low and simmer the soup for 20 minutes.
  2. Finally, add in the chickpeas and spinach and squeeze in the lemon juice. If using, dollop in the coconut yoghurt. Season with salt and pepper.
  3. Make the dressing by adding the ingredients along with 50ml of water to a mini food processor and blitzing until creamy.
  4. Serve the soup with generous amounts of dressing and some fresh coriander to garnish.
  5. Recipe taken from REBEL RECIPES by Niki Webster and is out on 26 December (Bloomsbury Publishing, £26).


All to be sourced organic where possible

  • 2 onions, chopped
  • 3 garlic cloves, sliced
  • A thumb-sized piece of ginger, peeled and grated
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1⁄2 teaspoon dried chilli flakes
  • 4–5 curry leaves
  • 250g red split lentils, rinsed and
  • drained
  • 400g can of chopped tomatoes
  • 400g can of chickpeas, rinsed and drained
  • 100g spinach, or kale with tough
  • stalks removed
  • Juice of 1⁄2 lemon
  • 2–3 tablespoons coconut yoghurt or
  • coconut cream, optional
  • Fresh coriander leaves
  • Sea salt flakes and freshly ground black pepper
  • For the coriander dressing:
  • Juice of 1⁄2 lemon
  • 25g coriander
  • 1 tablespoon tahini
  • 1 tablespoon extra virgin olive oil
Niki, Rebel Recipes

Niki, Rebel Recipes

Sign up to our newsletter