1 teaspoon each of cumin, coriander, turmeric + cinnamon
1 heaped teaspoon curry powder
2 handfuls greens, shredded
2 cup S/R flour
1 teaspoon baking powder
2 small carrot, grated
1 tablespoon coriander, chopped
4 tablespoons low fat yoghurt
1 cup water
1Heat the olive oil over a low heat. add the first 6 ingredients, stirring until softened.
2Add the lentils, Stock, spices + greens, keep on a low heat for 15 minutes. You may need to add more water if it over thickens.
3Whilst the soup is simmering make your dumplings by combining the flour, salt , baking powder. Once combined add the carrot, coriander, yoghurt and water to form a sticky cookie dough mixture. If to sticky add more flour
4Form 6 dumplings by hand or alternatively spoon the mixture directly into the soup. The balls should sit on top without sinking. Cover the pan and simmer for a further 15 minutes. Then serve.
5Tios . use Chick pea flour to make this Gluten free and replace the natural yogurt with soya to make it vegan.