Moroccan soup with lentils and chickpeas

There are some things we always have plenty in stock, and those are lentils, chickpeas, and crushed tomatoes.

Ingredients

• 1 red onion
• 400 g tinned chickpeas
• 4 sprigs of coriander leafs (fresh or dried)
• 1-2 tsp cumin
• 1 tsp paprika powder
• 1 tsp cinnamon
• 1 tsp ground coriander seeds
• 200 g chopped canned tomatoes
• 400 ml vegetable stock
• 100 g red lentils

Preparation

Carefully heat some olive oil and fry the onions until tender.
Put in the spices and let them sauté for 1 minute. Add the tomatoes, lentils and vegetable stock and some salt to taste and cook them for approx. 10 minutes until the lentils are ready. Put in chickpeas and chopped coriander and simmer for 10 minutes on low heat.

It tastes great with some soy yogurt and flatbread.