2 onion, sliced Half a tablespoon of ginger Half a tablespoon of tumeric 1 tablespoon of cinnamon A pinch saffron 14 oz tomato, chopped 1-2 tablespoons of sugar 6 oz ) lentils, rinsed Half a cup of chicken stock 1 can of chickpeas, cooked 1 bunch parsley A little butter
Preparation
1. In a soup pot soften the onions with a little butter, then add all the spices, tomatoes and the sugar.
2. Add the lentils and the stock then reduce the heat and simmer the contents of the pot for around 25 minutes.
3. Stir in the parsley, season with salt and pepper, then serve.
