2 TBL olive oil
1 onion, finely chopped.
5 garlic cloves
1 TBL fresh ginger
1 tsp cumin ground
½ tsp turmeric
400 g tomatoes, diced or pureed
1-3 TBL Tunisian harissa paste (prepared as instructed on the jar)
¼ cup cilantro, chopped.
¼ cup parsley, chopped.
2 cups canned chickpeas, drained and rinsed or cooked from dry beans.
½ cup dried lentils, rinsed and drained.
1 TBL brown sugar
8 cups vegetable stock
1 bunch of kale, chopped
2 eggs to thicken
In a large pot Sauté onions with olive for a few minutes until softened.
Add garlic and ginger. Sauté for 2 minutes.
Add cumin, turmeric and harissa paste. sauté for 2 minutes.
Add tomatoes and cook for 5 minutes.
Add cilantro, parsley, lentils, chickpeas, sugar and stock. Season with salt and pepper to taste.
Bring to a boil. Lower heat and cover. Simmer for 45 minutes or until lentil are tender.
Add kale and simmer for 10 minutes. Season again if needed.
In a small bowl, whisk the eggs until beaten. Slowly whish in a ladle of hot soup to the eggs to incorporate. Slowly whish in the content of the bowl into the soup pot.
Serve in individual bowls with crusty bread. Garnish with a dollop of yoghurt, chopped herbs and a drizzle of olive oil.