Aush

Instructions

1. Soak the chickpeas and lentils the night before, or use cooked chickpeas. Rinse the lentils.
2. In a large pot, fry the finely sliced onion in the oil until golden, then add the garlic and cumin.
3. Add the stock, lentils and chickpeas. Simmer for 30 minutes over low heat until the lentils are tender.
4. Add the chopped herbs (coriander, parsley, dill) and cook for 5 minutes. Season with salt and pepper.
5. Add the broken noodles to the soup and cook for 10 minutes, stirring occasionally, until tender and the soup thickens.
6. Meanwhile, mix the yoghurt with the crushed garlic, a pinch of salt and the dried mint.
7. Heat the oil with the chilli until very fragrant. Serve the aush in bowls, topped with a spoonful of garlic yoghurt and a drizzle of chilli oil.