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Spinach and lentil soup (rishta)

From The Peoples Cook Book (book slide)
Patricia Kateb has devised this lightly spiced, warming soup with a great combination of flavours, textures and colours

Spinach and lentil soup (rishta)

Method

1. Put the lentils in a bowl, cover with cold water and leave to soak for 30 minutes. While they are soaking, put the garlic, coriander leaves and stems in a food processor and process to a paste. (Or use a pestle and mortar and pound.)

2. Heat the oil in a large heavy-based saucepan over a medium heat. Add the garlic and coriander paste and gently fry until it is browned all over. Stir in the ground coriander.

3. Add the chicken Bovril to the pan along with the boiling water and stir to dissolve. Drain the soaked lentils and add them to the pan. Bring to the boil then reduce the heat, cover the pan and simmer for about 35 minutes, until the lentils are tender.

4. Season the broth and add the spinach and pasta. Bring back to the boil. Cover the pan, reduce the heat and simmer for a further 15 minutes, or until the pasta is tender. Ladle the soup into warmed bowls to serve.

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Serves: 4

Prep: 15 min, plus 30 mins soaking time
Cook: 1 hr 5 min

Ingredients
100g dried brown lentils
5 garlic cloves, peeled
3 tbsp sunflower oil
1 tbsp ground Coriander
75g Coriander, leaves and stems
2 tsp bovril powder chicken
1 litre boiling water
1/2 tsp Salt, or to taste
200g fresh spinach leaves, finely chopped
40g small shapes of dried pasta