Serves: 2 – 3

Ingredients :

1 tablespoon olive oil + extra to serve if desired
2 cloves garlic, peeled, sliced
2 cups vegetable stock
½ can (from a 15 ounces can) chickpeas, drained, rinsed
Juice of ½ lemon
½ can (from a 15 ounces can) haricot beans, drained, rinsed
1 small red bell pepper, finely chopped
1 small green bell pepper, finely chopped
Sea salt to taste
Freshly ground black pepper to taste
½ red onion, finely chopped
½ can (from a 14 ounces can) chopped tomatoes
2.5 ounces dried red split lentils, rinsed, soaked in water for 30 minutes
Chopped basil or cilantro to garnish

Directions :

1. Pour oil into a soup pot and let it heat over medium heat.
2. Add onion and garlic when the oil is hot and cook until the onion turns golden brown.
3. Stir in stock, chickpeas, haricot beans, red bell pepper, green bell pepper, salt, pepper, onion, chopped tomatoes, and dried split lentils.
4. The liquid in the pot should cover the ingredients by at least an inch (over the ingredients). Add some water or broth if the liquid does not cover the ingredients.
5. When the mixture starts boiling, turn down the heat to low heat. Add salt and pepper and cook covered for about 20 minutes or until the lentils are cooked. Stir occasionally while cooking.
6. If you find that the lentils are uncooked and no liquid in the pot, feel free to add more broth or water.
7. If your doctor has allowed you to eat chunky food, serve the soup as it is or blend it with an immersion blender until it is smooth or the consistency you desire.
8. Taste the soup. Add more salt and pepper to taste if required.
9. You can add the basil leaves for stage 4.
10. Ladle into soup bowls and serve. If you have any leftover soup, let it cool completely. Pour into an airtight container and place it in the refrigerator until use. You should use it within 4 – 5 days. You can also freeze the leftover soup in a freezer-safe container. It can last for 2 months.
11. Thaw completely. Heat thoroughly in a pan or in the microwave and serve.