Mediterranean Chickpea, Lentil, and Rice Soup With Basil

This is a nice soup to make for the week. It's fairly easy and inexpensive as well. Dried chickpeas can usually be found in the Mexican or South American section of your grocery store.

• Ready In: 2 hrs 30 mins
• Serves: 12

Ingredients

• 1  lb dried garbanzo beans
• 4  tablespoons olive oil
• 1  yellow onion, diced
• 3  stalks celery, sliced
• 3  carrots, sliced
• 3  garlic cloves, minced
• 12  cups  chicken stock
• 1 (20 ounce) can diced tomatoes
• 2  cups tomato juice
• 1  teaspoon dried marjoram
• 2  bay leaves
• 1⁄3 cup dried lentils
• 1⁄3 cup basmati rice
• 1  tablespoon  balsamic vinegar
• 1⁄4 cup fresh basil, chopped
•  salt and pepper
• 2  tablespoons extra virgin olive oil

Directions

1. Place chickpeas in a deep bowl, add water to cover by 2 inches, and place in the refrigerator overnight.
2. In a large pot, heat the olive oil over medium-high heat. Add the onion, celery, carrots, and garlic. Saute for 10 minutes.
3. Add the chickpeas, stock, tomatoes, tomato juice, marjoram, and bay leaves.
4. Bring to a boil, then reduce heat and cover for 1-1/4 hours.
5. Add the lentils and rice. Cover and simmer for an additional 35 minutes. You may add additional water or stock at this point if the liquic has reduced too much.
6. Remove the bay leaves and season with the vinegar, basil, salt, pepper, and olive oil. Stir well before serving.