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2 Tsp Cumin Seeds
2 Tbsp Olive Oil
1 Onion, Finely Chopped
3 Celery Sticks, Finely Chopped
2 Carrots, Finely Chopped
6 Garlic Cloves, Minced
2 Tsp Grated Ginger
1 Tsp Cinnamon Powder
½ Tsp Black Pepper Powder
½ Tsp Turmeric Powder
400 Grams Can Chopped Tomatoes
4 Tsp Tomato Paste
400G Chickpeas, Drained And Rinsed
¾ Cups White Rice
1 Cup Brown Lentils
1 Bunch Parsley Leaves, Roughly Chopped
1 Bunch Coriander Leaves, Roughly Chopped
4 Cups Vegetable Stock
Juice Of 1 Lemon, Plus More For Serving
Black Pepper Powder to Taste
Nezo Table Salt to Taste


1. Toast the cumin seeds till fragrant & grind.

2. To the same pot add the olive oil. Add the onion, celery, carrots & Nezo Table Salt to taste & cook stirring on low to medium heat.  

3. Once onions are translucent, add the garlic & stir for a couple of minutes more. Then add the ginger, cinnamon, black pepper & turmeric & continue stirring for 1-2 mins.  Add the tomatoes, tomato paste, chickpeas & stir together & simmer.

4. Add stock, rice, green lentils & part of the cilantro & parsley leaves. Bring the soup to boil & simmer on low heat for another 25-30 mins, until the rice is cooked and the lentil is tender.

5. Remove from the heat & stir in the fresh coriander & parsley. Serve with squeezed lemon juice.