Sweet Potato Soup with Red Lentils and Chickpeas

• 2 tbsp olive oil ↔ Replace
• 1 large onion (finely diced) ↔ Replace
• 3 cloves garlic (minced) ↔ Replace
• 14 oz (400g) canned chickpeas (, drained) ↔ Replace
• 2 tsp ginger paste (or finely grated fresh ginger) ↔ Replace
• 1 tsp salt ↔ Replace
• 1 tsp paprika ↔ Replace
• 1 tsp ground cumin ↔ Replace
• ½ tsp ground coriander ↔ Replace
• 14 oz (400g) canned chopped tomatoes ↔ Replace
• 2 large sweet potatoes (peeled cut into small cubes) ↔ Replace
• 1 cup (200g) split red lentils ( rinsed and drained) ↔ Replace
• 5 cups (1.2 lt) vegetable stock ((broth)) ↔ Replace
• lemon juice (to taste) ↔ Replace
• cilantro ((coriander) chopped) ↔ Replace
• lemon zest (to garnish) ↔ Replace
• 1 tbsp mixed seeds (to garnish) ↔ Replace
• pinch red pepper flakes (to garnish) ↔ Replace
• salt and pepper (to taste) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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