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.