1/2 cup green lentils
1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1 pinch cayenne pepper
2 tablespoons tomato paste
4 cups vegetable broth (plus more, as needed)
1/2 cup coral lentils
2 16-ounce cans chickpeas, drained
salt
Place the green lentils in a pot. Cover with cold water, bring to a simmer and cook for 15 minutes.
Heat the vegetable oil in a large stock pot over medium-high heat.
Put in the onion and season with salt. Cook, stirring occasionally, until translucent and slightly browned, about 10 minutes.
Add the garlic and spices, stir to combine, and add the tomato paste and the broth. Stir to combine.
Add the coral lentils, chickpeas and parcooked green lentils
Bring to a boil, reduce to a simmer and cook until all of the lentils are cooked through, about 20 additional minutes.
Season with salt to taste before serving.