Summary

Ingredients

• 2 onions)
• 800 g canned chickpeas
• 5 small potatoes, waxy
• 8 sprigs coriander, fresh or 3 tablespoon frozen coriander
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon paprika powder, hot pink
• 400 g tomatoes, chunky
• 800 ml vegetable stock
• 1 teaspoon clove powder
• 2 tablespoon tomato paste
• 250 g lentils, red
• 2 tablespoon olive oil
• 400 ml coconut milk
• 250 g yourt, Greek

Print Recipe Pin Recipe

Instructions

1. Heat the vegetable stock. Put the chickpeas in a colander and rinse with water. Peel, halve and dice the onions. Pluck the coriander leaves from the stems and chop them. Save the stems. Rinse the potatoes with the skin briefly and quarter them.
2. Heat olive oil with cumin, cloves, cinnamon and paprika powder in a saucepan on medium heat for 1 minute. Add onions and sauté for 1 - 2 minutes. Add coriander stalks (alternatively 1 tablespoon frozen coriander), heat for 1 minute and season with salt and pepper.
3. Add the lentils, chopped up canned tomatoes, potatoes and tomato paste, stir briefly and then deglaze with the vegetable stock. Cover and simmer for about 10 minutes.
4. Add chickpeas and chopped coriander (alternatively 2 tablespoons frozen food) to the soup and cook for another 10 minutes. Add the coconut milk at the end. Bring to the boil again briefly.
5. Serve the soup with 1 tablespoon each of Greek yogurt.
6. Tip: It is best to cook this soup 1 to 2 days before consumption. This is how it unfolds its taste perfectly.