Moroccan lentil soup

Ingredients for 4 servings:

• 2 onions
• 800 g chickpeas from the can
• 5 small potatoes, waxy
• 8 sprigs of fresh coriander or 3 tbsp frozen coriander
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 400 g tomatoes, chopped
• 800 ml vegetable stock
• 1 tsp clove powder
• 2 tbsp tomato paste
• 250 g lentils, red
• 2 tbsp olive oil
• 400 ml coconut milk
• 250 g Greek yogurt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Heat the vegetable stock. Place the chickpeas in a sieve and rinse with water. Peel, halve, and finely dice the onions. Pull the coriander leaves from the stalks and chop them. Reserve the stalks. Briefly rinse the potatoes with their skins and quarter them. Heat the olive oil with the cumin, cloves, cinnamon, and paprika in a saucepan over medium heat for 1 minute. Add the onions and sauté for 1-2 minutes. Add the coriander stalks (or 1 tbsp frozen coriander), heat for 1 minute, and season with salt and pepper. Add the lentils, chopped canned tomatoes, potatoes, and tomato paste. Stir briefly, then deglaze with the vegetable stock. Cover and simmer for about 10 minutes. Add the chickpeas and chopped coriander (or 2 tbsp frozen coriander) to the soup and cook for another 10 minutes. At the end, add the coconut milk. Bring back to a boil briefly. Serve the soup with 1 tablespoon of Greek yogurt. Tip: It’s best to cook this soup 1-2 days before serving. This allows it to fully develop its flavor.