Simple vegetarian Indian Dahl variation that also includes chickpeas for added protein and flavour.
Add oil to a medium-sized pot.
Saute onions on low heat until translucent. Add garlic, salt, dry spices and stir for 20 to 30 seconds.
Add lentils and chickpeas and stir for less than a minute.
Add the veggie broth and ginger.
Simmer on low heat for 20 minutes or until the lentils are soft.
Remove the ginger. Add more salt as needed.
For a creamier soup, remove two cups of the soup, blend in a blender and return to the pot. This step is optional.
For an even creamier soup, add coconut milk.