Lentil Chickpea Soup

Main

• 2 tablespoon olive oil
• 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds
• 6 curry leaves
• 1 large onion chopped
• 2 garlic cloves minced
• 2 tomatoes chopped
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1/2 pound red lentils
• 1/3 pound spinach chopped
• 2 tablespoon coconut yogurt or yogurt
• 1 1/2 tablespoon lemon juice

Sauce

• 1/4 bunch cilantro chopped (50 grams)
• 1 1/2 tablespoon olive oil
• 1 tablespoon tahini
• 1 1/2 tablespoon lemon juice
• 1 tablespoon chili flakes

Directions

1. Saute mustard seeds, corainder seeds, curry leaves, and chopped onion in oil for 6 minutes.
2. Add chopped tomatoes and cook 3 minutes.
3. Add salt, chili posder, turmeric powder, cumin, lentils, and one quart of water. Boil for ten minutes.
4. Drain chickpeas and add to pot.and cook for five minutes.
5. Roughly chop spinach and add to pot to cook for five minutes.
6. Turn off heat and add yogurt and juice of lemon.
7. SAUCE: Chop cilantro, add oil, lemon juice, tahini, and two tablespoons of water. Use a stick blender to blend sauce.
8. Add soup to bowl, top with sauce, and optionally red pepper flakes.