Chickpea and lentil soup with minced meat

Ingredients for 4 servings:

• 2 onions
• 1 garlic clove(s)
• 200 g lentils, red
• 1 liter vegetable broth
• 200 g whipped cream
• 1 can of chickpeas, approx. 240 g each
• 300 g minced meat
• salt and pepper
• 1 tsp cumin powder
• 2 tsp turmeric powder
• 2 sprigs coriander
• 2 sprigs of parsley
• 4 tbsp yogurt
• 5 tbsp sunflower oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and chop the onions and garlic, and sauté with the lentils in 2 tablespoons of sunflower oil for about 4 minutes. Pour in the lentils, stock, and cream. Reduce the heat and simmer for about 12 minutes. Drain the chickpeas well. Fry the minced meat in 2 tablespoons of oil for about 6 minutes. Season the minced meat with salt, pepper, and cumin, remove, and keep warm. In the same pan, fry the chickpeas in the remaining oil. Add 3/4 of the peas to the lentils and simmer for about 5 minutes. Set the remaining chickpeas aside. Purée the soup finely and season with salt, pepper, and turmeric. Wash the herbs and shake dry. Pluck the leaves from the stems and finely chop. Serve the soup in bowls. Add the minced meat and the remaining chickpeas as a garnish, sprinkle with the herbs, and garnish with a dollop of yogurt.