Lentil Chickpea Soup

Ingredients

• 1 Carrot
• 1 can chickpeas (240 g drained weight)
• 1 onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• 1 tbsp Tomato Paste
• 1 tsp freshly grated ginger
• 800 ml vegetable broth (vegan)
• 150 g red lentils
• a pinch cumin
• a pinch ground coriander
• 1 tbsp lime juice
• Salt
• sugar
• Cayenne pepper
• 1 tbsp finely chopped parsley

Instructions

1. 1.

   Peel, wash and dice the carrot. Drain the chickpeas in a sieve. Peel and finely dice the onion and garlic. Sauté both in hot oil until translucent. Add tomato paste, then ginger and carrot cubes. Pour in broth.

2. 2.

   Add lentils and chickpeas, stir occasionally, and simmer gently for 10-12 minutes. If needed, add more broth. Finally season with cumin, coriander, lime juice, salt, sugar, and cayenne pepper. Stir in parsley, serve in bowls with optional toasted bread and a refreshing soy yogurt dip.