Begin but cutting the carrots and celery into ½ inch dice, roughly all the same size.
In a medium sized Dutch oven or stock pot bring the oil up to heat over medium high. Add in the carrots and celery, sprinkle with salt. Cook for 3-5 minutes until they begin to soften.
Next add in the garlic and bay leaves. Stir to combine and cook for 3 minutes or until the garlic becomes fragrant. Add in the lentils, stir and cook for 2 minutes. Add in the chicken stock, chicken base, lemon zest, cayenne pepper and a large pinch of salt and pepper.
Bring the soup up to a low simmer and cook, covered, for 1 hour stirring occasionally. The lentils should be soft, but still have a little bite to them. During the last 20 minutes of cooking, add in the chickpeas.
Remove from heat and stir in the basil, parsley and juice from the 2 lemons. Check for seasoning adding more salt and pepper if needed. Remove the bay leaves before serving.
Recipe Courtesy of Megan Mitchell