Chop the onions and garlic cloves. Heat rapeseed oil in a large pot and sauté the onions and garlic.
Stir in the tomato paste and also add the vegetable stock and the crushed tomatoes.
Next add the drained corn, kidney beans, lentils, as well as the spices, salt, and pepper. Simmer covered over medium for approx. 20 min. and stir occasionally.
Season again if necessary. Serve with vegan yogurt!