Dice onion and celery into 5 mm pieces; chop coriander and parsley, and rinse lentils.

Ingredients

• 150 gLentils, raw
• 400 gChickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt
• 600 gTomatoes, red, ripe, canned, packed in tomato juice
• 200 gOnions, raw
• 150 gCelery, raw
• 25 gCoriander (cilantro) leaves, raw
• 20 gParsley, fresh
• 1,800 gBeverages, water, tap, drinking
• 30 gOil, olive, salad or cooking
• 35 gWheat flour, white, all-purpose, unenriched
• 4 gSpices, turmeric, ground
• 3 gSpices, ginger, ground
• 1 gSpices, cinnamon, ground
• 7 gSalt, table

Method

1. Dice onion and celery into 5 mm pieces; chop coriander and parsley, and rinse lentils.
2. Heat 30 g oil to 150 °C in a pot and soften onion and celery for 6 minutes. Add turmeric, ginger and cinnamon and stir for 2 minutes until fragrant.
3. Add tomatoes, lentils, 1,800 g water and 7 g salt. Simmer covered at 95 °C for 30 minutes until lentils soften.
4. Whisk flour with 150 g hot soup until smooth, return it to the pot and add chickpeas. Simmer uncovered at 95 °C for 15 minutes until lightly thickened.
5. Stir in coriander and parsley, rest 10 minutes and serve hot in portions of about 525 g; no bread is included.