Ingredients
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 3 Tbsp light olive oil
- 1 onion, finely diced
- 2 garlic cloves, finely chopped
- 1 tsp garam masala
- ½ tsp ground turmeric
- ⅔ cup (125 g) yellow split peas
- 5 cups (1.2 litres) vegetable stock
- 3½oz (100 g) paneer cheese, cut into 5 mm [¼in] dice (opt for a vegetarian alternative if necessary)
- 1⅓ cups (75 g) spinach, shredded
- a large handful of coriander [cilantro] leaves, roughly chopped
- a good squeeze of lemon juice
- sea salt and freshly ground black pepper
How to Make It
- Put the mustard and cumin seeds in a large saucepan and dry fry over a low heat for a couple of minutes until they start to pop and smell aromatic. Add 2 Tbsp of the oil along with the onion, garlic, garam masala and turmeric and continue to cook very gently for about 10 minutes until the onion is soft and translucent.
- Add the split peas to the pan and stir to coat them in the spicy oil, then add the stock and cover the pan with a lid. Cook gently for about 40 minutes, or until the split peas are completely tender, but not breaking down.
- Just before the soup has had its time, heat the remaining 1 Tbsp of oil in a non-stick (this is important, don’t try and do it in any old pan) frying pan and set over high heat. Once hot, add the cubes of paneer and cook, stirring frequently, until they are golden all over. Tip them onto a plate lined with kitchen paper to drain.
- Add the paneer, shredded spinach and coriander to the soup pan and stir in. Cook for just 1 minute or so, until the spinach has wilted down. Season with salt and pepper and a good squeeze of lemon juice and serve in warmed bowls.
