Soak the chickpeas over night and the lentils for 1 hour, in cold water. Wash the kombu kelp, rinse the pulses, divide into two pots, add a piece of kelp to each, cover with water and bring to the boil. Cook the pulses over a medium flame.
Use a food processor or a mortar to crush the peeled ginger cut into small pieces, along with the garlic, lemon zest, deseeded chilli pepper and lastly, the turmeric. You should end up with a smooth paste. In a non-stick pan heat 3 spoons of oil on a medium-low flame, add the curry and brown for 3-4 minutes to release the aroma.
Drain the pulses from the water, remove the kelp and add to the curry. Add 2 ladles of vegetable stock and bring to the boil. Cook on a high flame for 20 minutes. In the meantime, dice the tofu and add to the soup, along with the lemon juice and parsley.
Serve with white rice or toasted pita bread.