A recipe from one of Mira Manek’s recent supper clubs, this recipe is filling without being too heavy, it’s warming and comforting, it’s mellow yet flavourful, not spicy (although you could of course add some green chillies) and there’s something incredibly calming about it. You can make it in different stages to save on time. Make the yellow lentils a day in advance and then rest when you’re ready to eat it. Simply warm up the lentils and assemble it all together. The tanginess of the imli chutney gives the dish a real umph and the crunchy of almonds adds a great contrasting texture.
Let the yellow lentils boil in water for 30 minutes, adding salt and turmeric, until soft and cooked. Add the coconut milk at the end when the lentils are cooked and the water seems to be soaked up. While this is cooking, make the chickpeas and sauce.
Let the oil heat up in a pan on low to medium heat, add the mustard seeds and cumin seeds, placing them in the oil. When you hear the mustard seeds start to pop, add the chickpeas, turmeric, salt, imli chutney and sesame seeds if using. Stir this together and let it cook for around 10 minutes on low to medium heat, stirring it occasionally. *See the recipe for this on page 148 of Mira’s book Saffron Soul, but you can also buy this chutney ready at supermarkets.
Blend everything together in a high speed blender and pop it into a bowl for serving.
In a small pan, melt the coconut oil, add the almonds and the rest of the ingredients and stir together on a low to medium heat for around 10 minutes. Let them cool. To assemble the bowls together, just pour out the lentil soup, place a couple of tablespoons of chickpeas on one side, add a few almonds and a spoon of the green chutney. Garnish with coriander leaves if you like!