Turmeric Red Lentil & Chickpea Soup

How to prepare:

1. Warm the olive oil in a pot. Sauté the leek and celery until soft, about 6 minutes.
2. Stir in the cumin and turmeric and toast for 30 seconds until fragrant.
3. Add the red lentils, cooked chickpeas and enough water to cover by approximately 5cm.
4. Bring to a boil, then simmer for 20–25 minutes until the lentils have softened and begun to break down.
5. If desired, partially blend the soup with a stick blender to create a creamy but textured consistency.
6. Season with salt and black pepper.
7. Finish with fresh lemon juice and drizzle a little raw olive oil over each bowl before serving.