Summary

Ingredients

• 100 g chickpeas
• 1 medium onion (s), finely chopped
• 10 tablespoon olive oil
• 1 ½ liters water
• salt
• Pepper, black, freshly ground
• 1 teaspoon turmeric
• 100 g minced beef
• 100 g lentils, red
• 50 g rice
• 1 bunch parsley, smooth, finely chopped
• 1 bunch chives, finely chopped
• 1 bunch coriander greens, finely chopped
• 0.5 ½ bunch dill, finely chopped
• 4 sprigs tarragon, finely chopped
• 8 cloves garlic, finely chopped
• some mint, finely chopped
• 400 g natural yourt
• 150 g sour cream

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Instructions

1. Soak the chickpeas in plenty of cold water overnight. Pour into a sieve and allow to drain.
2. Heat 5 tablespoons of olive oil in a large saucepan and fry half of the onion cubes over low heat until light brown. Add salt, pepper and 1/2 teaspoon turmeric. Add 1 1/2 L water and the chickpeas, bring to the boil and simmer over medium heat for about 30 minutes.
3. Put the minced meat in a bowl and mix with the remaining onions. Season to taste with pepper and salt, form walnut-sized balls and refrigerate.
4. Wash the lentils. Add to the soup with the rice and simmer for another 20 minutes. Stir occasionally and add a little hot water if necessary. Add the finely chopped herbs with the meatballs to the soup and simmer for another 10 minutes.
5. Heat the rest of the olive oil in a small pan and brown the finely chopped garlic cloves and the rest of the turmeric in it. Add the mint, leave on the stove over the lowest heat, stirring occasionally.
6. Mix the yogurt in a bowl with a few spoons of hot soup until smooth and then slowly stir into the soup. Take the pot off the hotplate.
7. To serve, garnish the soup with a dollop of sour cream and some of the mint and garlic mixture.