Lemon, Chickpea and Lentil Soup

You will need:1 - 2 tbsp Olive oil2 cups Onion (diced)1 1/2 cups Celery (diced)3 large cloves Garlic (crushed)3/4 tsp Himalayan rock saltfreshly ground Black pepper (to taste)1 tsp Mustard seeds1 tsp Cumin seeds1 1/2 tsp Paprika1/2 tsp dried Oregano1 - 1 1/2 tsp dried Thyme1 cup dry red Lentils3 1/2 cups cooked Chickpeas2 cups of Courgette or tomatoes chopped3 cups Vegetable stock2 cups Water2 dried Bay leavesAdd the oil to a large saucepan on a medium heat, then throw in the onion, celery, garlic, herbs and spices (but not the bay leaves yet) and stir to combine. Cover and cook for 6 - 7 mins, stirring occasionally. Rinse the lentils while you do this.Add the lentils, 2 1/2 cups of chickpeas (reserve the remaining cup), courgette or tomatoes, stock, water and bay leaves and stir to combine. Increase heat to bring mixture to a boil. Once boiling, reduce heat to low, cover and simmer for 20 - 25 mins until lentils are completely softened.Remove bay leaves. Stir in 1/4 cup lemon juice, then using a hand blender puree the soup, keeping as much texture as you like. Stir in the remaining 1 cup of chickpeas. Warm through. Season to taste and serve.