Lemon, Chickpea and Lentil Soup


lemon chickpea lentil soup

You will need:

1 – 2 tbsp Olive oil

2 cups Onion (diced)

1 1/2 cups Celery (diced)

3 large cloves Garlic (crushed)

3/4 tsp Himalayan rock salt

freshly ground Black pepper (to taste)

1 tsp Mustard seeds

1 tsp Cumin seeds

1 1/2 tsp Paprika

1/2 tsp dried Oregano

1 – 1 1/2 tsp dried Thyme

1 cup dry red Lentils

3 1/2 cups cooked Chickpeas

2 cups of Courgette or tomatoes chopped

3 cups Vegetable stock

2 cups Water

2 dried Bay leaves

Add the oil to a large saucepan on a medium heat, then throw in the onion, celery, garlic, herbs and spices (but not the bay leaves yet) and stir to combine. Cover and cook for 6 – 7 mins, stirring occasionally. Rinse the lentils while you do this.

Add the lentils, 2 1/2 cups of chickpeas (reserve the remaining cup), courgette or tomatoes, stock, water and bay leaves and stir to combine. Increase heat to bring mixture to a boil. Once boiling, reduce heat to low, cover and simmer for 20 – 25 mins until lentils are completely softened.

Remove bay leaves. Stir in 1/4 cup lemon juice, then using a hand blender puree the soup, keeping as much texture as you like. Stir in the remaining 1 cup of chickpeas. Warm through. Season to taste and serve.

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