Step 1

Sauté the onions in some regular cooking olive oil until golden, on medium heat

Step 2

Add the ginger and spices (black pepper, turmeric, chilli powder) and stir for another few minutes.

Step 3

Add the parsley, coriander, celery, stock cube and lentils. Pour on enough cold water to cover and bring to the boil.

Step 4

As the lentils are cooking, sauté the vermicelli in a small pan with some vegetable oil on medium low heat.

Step 5

Keep stirring the vermicelli so they don't catch on one side. When they start to turn golden add the flour and 1 cup of warm water to make a thickish roux stirring away the lumps

Step 6

When the lentils are cooked after about 15 minutes add the vermicelli and flour, along with the tomato concentrate. Stir well making sure there are no clumps of flour

Step 7

Drain the can of chickpeas and add to the soup. Adjust the water with some boiling water to achieve the required consistency

Step 8

Add salt to taste (approx 1 tbsp)

Step 9

Simmer everything for another 10 minutes or so and check the lentils and chickpeas are well done

Step 10

Add the lemon juice, give a final stir and turn off the heat