Richly filled spicy lentil soup with tomato and chickpeas

Name: richly filled spicy lentil soup with tomato and chickpeas
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 onion; 1 stem celery; 205 g lentils in pot; 200 g canned chickpeas; 2 el extra virgin olive oil with garlic and chili pepper; 1 tl cinnamon; 200 g tomato cubes; 500 ml water; 1 vegetable stock; lemon; 7,5 g fresh coriander

Well-stuffed soup with lentils, chickpeas, celery and tomato. Completely finished with fresh coriander.

Ingredients

Kitchen Stuff

1 blender

Directions

Clean the onion and cut it. Wash the stalk celery and cut into little bows. Drain the lentils and chickpeas in a colander.
Heat the oil in a soup pot. Fry the onion, celery and cinnamon for 2 minutes on low heat. Scoop the lentils, chickpeas and tomato cubes through.
Add the water and the bouillon tablet and bring to the boil. Cook for 10 minutes on low heat. Stir occasionally.
Squeeze out the half lemon and cut the coriander roughly. Stir ¾ el of lemon juice through the soup.
Puree the soup coarsely with the hand blender and spread over the bowls. Garnish with the coriander.