Kichererbsen-Linsen-Tomatensuppe

Zubereitung

1. Dice the carrots and sauté them with garlic, cumin and smoked paprika in a splash of water for 2 minutes.
2. Add the rinsed red lentils, crushed tomatoes, chickpeas and 300 ml of water and simmer for 12–15 minutes.
3. Stir in the spinach until wilted, season with salt and pepper and pack it in a thermos.