INGREDIENTS
1 tbsp
olive oil
2 cups
onion
1 1/2 cups
celery
3 large cloves
garlic
3/4 tsp
sea salt
1 serving
black pepper
1 tsp
mustard seeds
1 tsp
cumin seeds
1 1/2 tsps
paprika
1/2 tsp
oregano
1 1/2 tsps
dried thyme
1 cup
red lentils
3 1/2 cups
chickpeas
2 cups
zucchini
3 cups
vegetable stock
2 cups
water
2
dried bay leaves
1/4 cup
lemon juice