Preparation Time: 10 to 30 mins
Cooking Time: 30 mins to 1 hr
Calorie/Fat Count Energy: 254kcals Fat 2g
1.2litres/2 pints vegetable stock
225g/8 oz split red lentils
3 carrots, peeled and thinly sliced
3 sticks celery, thinly sliced
2 cloves garlic, peeled and crushed
1 tsp dried herbes de Provence
1 tbsp soy sauce
salt and pepper
small tin of chickpeas, rinsed and drained well
Put the stock in a large saucepan and add the washed lentils. Bring to boil and skim off any foam.
Simmer for 10 minutes, then add the carrots, celery, garlic, herbs and soy sauce. Cover and simmer 20 minutes.
Add salt and pepper, and check the seasoning. Lastly, add the drained chickpeas, and heat through.