Chickpea and Lentil Soup with Dukkah

Dukkah

• 4 oz whole raw almonds
• 4 oz unsalted pistachios, shelled
• 1 oz sesame seeds
• 2 tsp cumin seeds
• 1 ½ tsp coriander seeds
• ¼ tsp salt
• ¼ tsp black peppercorns

Cilantro Chutney

• 2 oz extra virgin olive oil
• 2 oz fresh cilantro, leaves and tender stems
• 4 green onions, cut into pieces
• 1 serrano chili, destemmed, deseeded, to taste
• 1 oz fresh ginger, peeled
• ½ tsp sugar
• ½ tsp salt
• ¼ tsp ground cumin
• 2 oz lemon juice

Soup

• 6 oz yellow onions, cut into pieces
• 3 garlic cloves
• ½ oz coconut oil
• 1 ½ tsp curry powder
• 7 oz dried black lentils
  of 7 oz dried red lentils
• 27 oz canned coconut milk (approx. 2 cans)
• 1 ½ tsp vegetable stock paste
• 14 ½ oz canned chickpeas, rinsed, drained

Warm Up

• 6 - 8 oz vegetable broth
• dried red chili flake, to garnish