Summary

Ingredients

• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 onion (s)
• 2 cloves garlic)
• 1 chilli pepper (s)
• 1 piece (s) ginger, about 0.5 teaspoon
• 1 tablespoon oil
• 400 g tomato (s), chopped
• 150 g lentils, red
• 700 ml vegetable stock
• 250 g chickpeas, cooked
• salt and pepper
• sugar
• possibly chilli flakes
• some lemon juice
• a few stalks coriander or leaf parsley
• 4 tablespoon natural yogurt

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Instructions

1. Peel and dice the onion and garlic cloves. Core the chilli pepper, cut into small pieces. Peel and grate the ginger. Rinse and drain the lentils in a colander.
2. Heat the oil in a saucepan and sauté the spices, onion, garlic, chilli and ginger while stirring over medium heat. Add the tomatoes and lentils, pour the broth over them, simmer for about 15 minutes with the lid closed. Then puree. If necessary, dilute a little with additional vegetable stock.
3. Add the chickpeas, heat over a low heat. Season to taste with salt, pepper, sugar, lemon juice and possibly chilli flakes.
4. Fold in the chopped coriander leaves and serve each serving of soup with a tablespoon of yogurt.