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Lentil Soup with Chick Peas

Ingredients

2 bay leaf

2 clove garlic

2 tbsp. extra virgin olive oil

1 onion

1/2 c. carrot

1/2 c. celery

1 c. diced tomatoes, canned

1 c. cooked chickpeas

1 c. fresh basil

1 c. fresh parsley

1 tsp. pepper sauce

sea salt & black pepper to taste

1 c. lentils

2 oz. parmesan cheese

Directions

Rinse lentils and place in a saucepan with 1.0 Litres of water, bay leaves and 2 cloves of garlic (which have been chopped or pressed). Bring to a boil and cook for 30 minutes until tender. In the meantime, heat olive oil in a deep frying pan and cook onions, carrots and celery for 10 minutes. Then add tomatoes (with juice) and lentils (with cooking liquid) and cook for 20 minutes. Then add chick peas and cook for a further 10 minutes before adding parsley and basil to taste. A little stevia may be required if the broth is too acidic, season with salt and pepper and a little tabasco if it is to your liking. Add a little more water if too thick. Freezes well. Serve with 1/2 oz parmesan cheese, grated over the top.