Spiced chickpea, carrot, lentil & spinach soup with dill yoghurt

Frankie Cox, Green-On, Serves 4



2 tbs Mount Zero Organic Extra Virgin Olive Oil
1 brown onion, diced 
2 stalk celery, diced 
4 cloves garlic, sliced
1 tbs paprika, ground 
1 tbs cumin, ground
1 tbs coriander, ground 
1/2 tsp chilli powder 
1 can crushed tomatoes
2L chicken stock
5 carrots, large dice 
2 cups Mount Zero Organic Australian Chickpeas, soaked and cooked
1 cup Mount Zero French Style Green Lentils, cooked 
250g spinach 
Sea salt, to taste

Dill Yoghurt

250mL Greek or natural yoghurt
1 bunch dill, finely chopped
1 clove garlic, minced
1/4 cup Mount Zero Organic Extra Virgin Olive Oil
Lemon juice, to taste
Pink Lake Salt, to taste



You can make the dill yoghurt ahead of time. Combine all the ingredients and leave to set in the fridge.


1. In a large pot, sweat onion and celery in the organic olive oil. 

2. Add garlic, stirring occasionally for 2-3 minutes.

3. Add spices and cook out for about 4 minutes. 

4. Add crushed tomato and cook out for a further 4-5 minutes. 

5. Add the chicken stock and bring to a simmer. 

6. Add carrot, chickpeas and lentils and simmer for 15-20 minutes. 

7. Just before you are ready to serve, add the spinach. 

8. Taste for seasoning. A squeeze of lemon can taste nice here too. 

9. Serve with dill yoghurt, salt, freshly cracked black pepper and a drizzle of Mount Zero Organic Extra Virgin Olive Oil.

This warming soup is "just right" for this time of year, says chef Frankie Cox - serve with a dollop of dill yoghurt and a drizzle of organic EVOO!

Recipe Ingredients from the Mount Zero Range