Pulsating pulse soup – Gruts

Ingredients

• Olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• several cloves of garlic, finely chopped
• 1 stick celery, finely chopped
• 400g tin chickpeas, drained and rinsed
• 400g tin red kidney beans, drained and rinsed
• 400g butter beans, drained and rinsed
• 2 pints / 1 litre vegetable or chicken stock
• Cayenne pepper to taste (I use about 1 generous teaspoon)
• ½ teaspoon salt
• Black pepper to taste
• Optional: 300g dried lentils, rinsed (I use orange)