Tangy Lentil and Chickpea Soup

Yield: 6-8 servings

This soup is tasty! It’s almost more like a stew. Thick, rich, and full of vegetables, it makes for a satisfying meal.

Ingredients:

• 2 teaspoons olive oil
• 3 stalks celery, chopped
• 2 medium yellow onions, diced
• 1 large potato, peeled and diced
• 1 teaspoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cinnamon
• 1 28-ounce can diced tomatoes, including juice
• 1 cup lentils, rinsed
• 2 15-ounce cans chickpeas (about 3 cups), rinsed and drained
• juice of 1 lemon (about 2 tablespoons)
• 1 tablespoon balsamic vinegar
• 1/2 cup chopped fresh cilantro

Procedure:

1. In a large soup pot, heat olive oil over medium heat. Saute celery, onion, and potato along with a sprinkling of salt and pepper, until soft, about 5 minutes. Add curry, turmeric, cumin, chili powder, and cinnamon and saute for 1 minute to release their scent.
2. Add tomatoes with juices and simmer for another 10 minutes.
3. Add 8 cups of water along with the lentils and chickpeas.  Bring to a boil, reduce heat, and simmer for 45 minutes to 1 hour. The soup will thicken – you may need to add more water to achieve your desired consistency.
4. Finish the soup with lemon juice, balsamic vinegar, and cilantro. Add salt, pepper, and additional spices to taste.

Adapted from O Magazine