Italian Chickpea and Lentil Soup

Italian

INGREDIENTS:

• 1 cup lentils - soaked overnight
• 2 Tablespoons olive oils
• 3/4 cup medium diced onion
• 3/4 cup medium diced celery
• 1 clove minced fresh garlic
• 6 cups vegetable stock
• 14 oz can diced or crushed tomatoes
• 2 teaspoons salt
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 1/4 teaspoon Worcestershire sauce
• 1 or 2 drops Tabasco sauce
• 1 cup cooked chickpeas

METHOD:

1. Saute onion, celery, garlic till softened
2. Add stock, tomatoes, seasonings and drained lentils.
3. Cook for 1 1/2 hours - until lentils are soft.
4. Add chick peas.