Spicy chickpea soup with red lentils

Ingredients for 4 servings:

• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 onion(s)
• 2 garlic cloves
• 1 chili pepper(s)
• 1 piece(s) ginger, approx. 0.5 tsp
• 1 tbsp oil
• 400 g tomatoes, chopped
• 150 g lentils, red
• 700 ml vegetable stock
• 250 g chickpeas, cooked
• salt and pepper
• Sugar
• possibly chili flakes
• some lemon juice
• some stalks of coriander or flat-leaf parsley
• 4 tbsp natural yogurt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian

Peel and dice the onion and garlic cloves. Deseed and finely chop the chili pepper. Peel and grate the ginger. Rinse the lentils in a sieve and drain. Heat the oil in a saucepan and sauté the spices, onion, garlic, chili, and ginger over medium heat, stirring constantly. Add the tomatoes and lentils, pour in the broth, and simmer with the lid on for about 15 minutes. Then puree. Thin slightly with additional vegetable broth, if desired. Add the chickpeas and heat gently over low heat. Season to taste with salt, pepper, sugar, lemon juice, and chili flakes, if desired. Stir in the chopped coriander and serve each serving of soup with a tablespoon of yogurt.