The English Kitchen

Lentil Soup and Falafel

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2 TBS olive oil
2 medium onions, peeled and finely chopped
1 medium carrot, peeled and finely chopped
1 stalk of celery, peeled and finely chopped
1 tsp fine sea salt
1 pound lentils,picked through and rinsed
2 medium tomatoes peeled and chopped
2 litres vegetable stock (about 2 quarts, I like Marigold powder)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground cardamom
1/4 tsp ground white pepper
1 pound dry chickpeas (Don't use tinned. They will not work.) (about 2 cups)
1 small onion, peeled and finely chopped
a handful of flat leaf parsley chopped (about 1/4 cup)
4 cloves fresh garlic, peeled and minced
1 1/2 TBS flour
1 3/4 tsp salt
2 tsp cumin
1 tsp ground coriander
1/4 tsp black pepper
1/4 tsp cayenne pepper
pinch ground cardamon
unflavoured oil for frying (I like canola or sunflower oil)