Soup!

[Mirjam Henzen]

I love to explore recipes! This soup is wonderful. First I make chicken broth (from a whole chicken). Then I use part of the broth as a base to make soup. In that way you always have a powerful soup.

I hope you'll enjoy this recipe just as much as I do. To your health!

2 cups red onion, diced
2/3 celery sticks, diced
3 large cloves garlic, minced
1 tsp Himalaya salt
freshly ground black pepper to taste
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp paprika
1 tsp dried oregano
1 tsp dried thyme
1 cup dried red lentils
3 1/2 cups cooked chickpeas
2 cups tomatoes, chopped (deseeded)
4/5 cups chicken broth
juice of 1/2 a lime

In a large soup pot on medium heat, add coconut oil, onion, celery, garlic, salt, pepper, mustard seeds, cumin seeds, paprika, oregano, and thyme. Stir. Cook for 5 minutes, stir occasionally.
Rinse lentils. Add lentils and 2,1⁄2 cups chickpeas (reserve remaining 1 cup), tomatoes, stock and 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. Stir in lemon juice, then using a food processor or hand blender, purée the soup, keeping some texture. Stir in remaining 1 cup chickpeas. 

- To decrease the soaking time of your beans, lentils etc. I recommend you rinse them, then cook them for two minutes (boil the water first, then add them). After two minutes put the them in cold water and let it soak for an hour (instead of 8 hrs).