Lemon Chickpea Lentil Soup

1 Tbsp Olive Oil
2 cups onion, diced
1.5 cups celercy, diced
3 large cloves garlic, minced
3/4 tsp sea salt
black pepper to taste
1 tsp mustard seeds
1 tsp cumin seeds (or1/2 tsp ground)
1.5 tsp paprika
1/2 tsp dried oregano
1.5 tsp dried thyme
1 cup dried red lentils
3.5 cups cooked chickpeas
2 cups zucchini or tomatoes, chopped (I used tomatoes)
3 cups vegetable stock
2 cups water
2 dried bay leaves
1/3 cup fresh lemon juice

In a large soup pot on medium heat, add oil, onion, celery, garlic, salt, pepper, mustard seed, cumin seeds, paprika, oregano, and thyme and stir to combine. Cover and cook for 6-7 minutes, stirring occasionally. Rinse lentils. Add lentils and 2.5 cups chickpeas (reserve remaining 1 cup), zucchini or tomatoes, stock, water, and bay leaves ans stir to combine. Increase heat to bring mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes until lentils are completely softened. Remove bay leaves. Stir in 1/4 cup lemon juice, then using a hand blender, puree the soup, keeping some texture (or transfer to counter-top blender). Stir in remaining 1 cup chickpeas. Season with additional sea salt, pepper, and lemon juice if desired, and serve!
Makes ~ 10 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user USHABUG1.