Lentil & Chickpea Soup

Ingredients

• 1 can (400g) of chickpeas
• 50-60 g of red lentils
• 2 tbsp of vegetable oil
• 1 garlic clove (crushed)
• 1 small onion (finely chopped)
• 2 medium size carrot, peeled and sliced
• 2 small stalks of celery diced
• 400ml vegetable stock
• 1 tbsp of tomato puree
• Salt & Pepper to season & coriander to garnish

Optional

• Finely chopped fresh red chilli
• A pinch of cumin and/or turmeric

Method

• In a large pan heat the oil and cook the onions, carrots, celery and crushed garlic for a few minutes.
• Add in the vegetable stock, washed lentils and can of chickpeas, bring to boil then simmer for 25 minutes until the all the ingredients are soft.
• Mix in the tomato puree and optional spices and bring back to simmer for 10 minutes
• Serve with a sprinkle of coriander and Spelt Wheat, Herb & Pepper oatcakes