Yogurt Soup with Chickpeas and Lentils
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 large can (s) chickpeas
- 75 g ham (Katenschinken), diced, possibly
- 2 medium onion (s), finely chopped
- 2 cloves garlic, finely chopped
- 100 g lentils, red
- 50 g rice
- 400 g natural yourt
- 150 g sour cream or sour cream
- olive oil
- salt and pepper
- 1 teaspoon turmeric
- Mint, fresh
- Herbs (parsley, chives, dill), possibly frozen
- coriander green
- flatbread (s)
- 1 ½ liter vegetable stock
- Lemon juice
- Chili powder
Print Recipe
Pin Recipe Instructions
- Sweat the finely chopped onion and garlic (with diced ham, if you like) in olive oil, add turmeric, sauté briefly, then add the washed red lentils and rice. Deglaze with approx. 1.5 liters of vegetable stock and simmer.
- Wash the chickpeas, drain them and add to the soup after approx. 20 - 30 minutes. Wash the mint, chop it finely (amount to taste and taste) and add to the soup with the other herbs. If necessary, add more water / broth.
- When everything is cooked, add the yogurt: Put the yogurt in a bowl and stir in 3 tablespoons of hot soup. Then slowly add the mixture to the rest of the soup while stirring and remove the saucepan from the stove. The soup should no longer boil, otherwise the yogurt will flocculate.
- Finally, season the soup with broth, salt, pepper, chilli and a few squirts of lemon to taste spicy and slightly sour. Serve the soup in bowls with a dollop of sour cream and crispy flatbread.
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