Spiced Kohlrabi and Lentil Soup

Ingredients

• 700 g Kohlrabi, peeled and cut into 2cm cubes
• 200 g Red lentils, rinsed
• 3 tbsp Olive oil
• 1 Onion, finely diced
• 4 Garlic cloves, crushed
• 3 cm Fresh ginger, peeled and finely grated
• 2 tsp Ground cumin
• 1 tsp Ground turmeric
• 1 tsp Smoked paprika
• ½ tsp Chilli flakes
• 1400 ml Vegetable stockcheck your stock is gluten-free if required
• 400 g Tinned chopped tomatoes
• 1 Lemon, juiced
• 20 g Fresh coriander, roughly chopped
• 1 tsp Fine sea salt

Contains: celery.

Method

1. Heat the olive oil in a large heavy-based saucepan over a medium heat. Add the diced onion with a pinch of salt and cook, stirring occasionally, for 8 minutes until soft and starting to turn golden.About 8 min
2. Add the crushed garlic and grated ginger and cook for a further 2 minutes, stirring constantly so nothing catches on the bottom.About 2 min
3. Add the ground cumin, turmeric, smoked paprika, and chilli flakes. Stir for 1 minute until the spices are fragrant and coating everything in the pan.About 1 min
4. Tip in the kohlrabi cubes and stir to coat them in the spiced oil. Add the rinsed red lentils, tinned tomatoes, and vegetable stock. Stir well, bring to the boil, then reduce to a steady simmer.About 5 min
5. Simmer uncovered for 20 minutes, stirring occasionally, until the lentils have dissolved into the broth and the kohlrabi is completely tender when pierced with a knife. The soup should be thick and hearty — if it looks too thick, add a splash of water.About 20 min
6. Remove from the heat. Stir in the lemon juice and most of the chopped coriander. Taste and adjust the seasoning — it will likely need more salt. Ladle into bowls and scatter over the remaining coriander.