Summary

Ingredients

• 1 large onion (s)
• 2 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon paprika powder
• 0.5 teaspoon ½ cinnamon
• 2 cans chickpeas à 45 g
• 1 can kidney beans
• 0.5 ½ cup lentils, red
• 1 ¼ liter vegetable stock, optionally also chicken stock
• 0.25 ¼ cup lemon juice
• some mint, fresh (can also be dried)
• 1 bunch spinach, (I always take a pack frozen spinach)
• olive oil

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Instructions

1. Heat the oil in a pot. Add diced onions and crushed garlic and sauté until onions are soft. Top up with the broth, add the chickpeas, kidney beans, lentils, lemon juice and chopped mint. Cover and cook for about 20 minutes, until the lentils are tender.
2. Tip: If you don`t like it so soupy, you can let it simmer openly, then the result is more like a stew.
3. Add the spinach and let it simmer, uncovered, until the spinach has collapsed. Season with salt in between.
4. The soup still tastes very good the next day if everything is done nicely. It tastes best with fresh flatbread or Arabic bread.