Yogurt soup with chickpeas and lentils

Ingredients for 6 servings:

• 1 gr. can/n chickpeas
• 75 g ham (Katenschinken), diced, if desired
• 2 medium-sized onions, finely chopped
• 2 cloves garlic, finely chopped
• 100 g lentils, red
• 50 g rice
• 400 g natural yogurt
• 150 g sour cream
• e.g. olive oil
• salt and pepper
• 1 tsp turmeric
• e.g. mint, fresh
• Herbs (parsley, chives, dill), possibly frozen
• e.g. coriander leaves
• e.g. flatbread(s)
• 1 ½ liters vegetable broth
• lemon juice
• chili powder

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

A true taste experience with mint, coriander and yogurt!

Sauté the finely chopped onion and garlic (with diced ham, if desired) in olive oil, add the turmeric, continue to sauté briefly, then add the washed red lentils and rice. Deglaze with about 1.5 liters of vegetable stock and simmer. Wash and drain the chickpeas, and add them to the soup after about 20-30 minutes. Wash and finely chop the mint (amount according to taste), and add it to the soup with the other herbs. Add more water/stock as needed. When everything is cooked, add the yogurt: Pour the yogurt into a bowl and stir in 3 tablespoons of hot soup. Slowly add the mixture to the remaining soup while stirring, and remove the pot from the heat. Do not allow the soup to boil, as otherwise the yogurt will curdle. Finally, season the soup with stock, salt, pepper, chili, and a few squeezes of lemon for a tangy and slightly sour flavor. Serve the soup in bowls with a dollop of sour cream and crispy flatbread.