Serves 4-5 Ingredients 100 ml water 2 vegetable vegetable stock cube (homemade bouillon is the best) 2 carrots, chopped 1/2 cup yellow lentils, washed & drained 2 large onions, chopped 4 garlic cloves, minced or pressed 1 inch fresh kurkuma, grated 1 inch fresh ginger, grated 2 tsp cumin powder Pinch Himalaya salt Pinch black pepper Pinch dry onion flakes 1 bunch coriander, washed & drained 1 cup chickpeas, cooked 2 tbsp tomato paste 1 lemon Slices chunky bread How to 1. Boil the water on high heat, crumble in the stock and heat until bubbling gently, stirring to disolve the stock cube. 2. Add the onions, carrots, garlic, lentils, kurkuma and ginger to the bouillon and cook for 10 minutes on medium heat. 3. Add half of the chickpeas, and the tomato paste, cumin, dry onion flakes, Himalaya salt and black pepper, cook for another 10 min. 4. Add 3/4 of the coriander into the soup and let it cook for 2-3 minutes. 5. Blend everything up with a handblender until smooth, add water if needed. 6. Add the remaining chickpeas to the soup and garnish with coriander and serve with a lemon and chunky bread & enjoy! Bon appétit!