Ingredients

The following ingredients have 2 Servings
  • 1 Tablespoon Oil
  • 1 Onion (sliced)
  • 1 Tomato (diced)
  • 1 Tablespoon Ginger + Garlic (paste or chopped fine)
  • 1/2 cup Celery stalk (greens cut small)
  • 1 small Carrot (cut small)
  • 1/4 Teaspoon Black Pepper
  • 1/4 Teaspoon Turmeric Ground (powder)
  • 1 Teaspoon Cumin (powder)
  • 1 Teaspoon Red Chili Pepper Flakes (optional)
  • 1/4 Teaspoon Cinnamon (powder)
  • 1 cup Red Lentils (*see Notes)
  • 1 cup Chickpeas (aka Garbanzo Beans, soft Cooked )
  • 6 cups Water mixed with concentrated Stock
  • to taste Salt
  • 1 Lemon Juice (to garnish)
  • Cilantro (aka Coriander greens, to garnish)

Instruction

  • Add the oil to your pot and heat up. Throw in the onion slices and cook translucent.
  • Then add the tomato pieces and stir-fry for a minute
  • Next, add the ginger and garlic and stir fry on high heat quickly. Reduce heat and directly add the cut celery greens and carrot pieces.
  • Fry on medium heat for 2 minutes.
  • Reduce heat and add in the spices one by one. Black Pepper, Turmeric, Cumin, Chili flakes, and cinnamon.
  • Mix a bit and increase heat to medium.
  • Throw in the red lentils and the cooked chickpeas. Mix and let cook for a minute.
  • Now pour in the broth and mix the content well.
  • Taste to see if salt is needed. Cover and let cook for about 1 hour on slow heat.
  • Check once in a while on your soup.
  • The soup is ready when all the ingredients are soft after 60 minutes.
  • Garnish with lemon juice and cilantro and serve hot.