Rice and vegetable soup

2_04160 RICE and VEGETABLE SOUP INGREDIENTS for 4 PEOPLE A l vegetable broth, chopped scallions, a tablespoon of minced garlic, a stick of celery, 2 carrots, 100 g of canned peas, 100 g of lentils, a box of chickpeas, 70 g of rice, a few tablespoons of corn oil, 2 Tbsp chopped parsley, salt, pepper.

Wash the celery and carrots.

Remove the outer filaments of the celery and cut into thin slices.

Scrape the carrots and cut them into small pieces.

Saute the shallot and chopped garlic in corn oil.

Add the vegetable broth, the carrots and celery and bring to a boil.

Add the rice and lentils and simmer 10 minutes at moderate flame.

Add well drained chickpeas and peas and continue boiling 7 minutes.

Season with salt and pepper to your liking, stir, then remove from heat and let stand a few minutes.

Pour the soup into individual bowls, sprinkle with parsley and serve.