Tangy lentil and chickpea soup

Tangy lentil and chickpea soup

Added: 2010 Jan 27 (Wed)

Total cook time: 01 hour 30 minutes

15 Ingredients


1. Pour olive oil in large pot on medium heat. Chop everything. Sauté celery, onions, and potatoes, along with curry powder, turmeric, and cinnamon, 5 to 8 minutes.
2. Add canned tomatoes and cook for another 10 minutes.
3. Add water and the lentils, chickpeas, and salt. Bring to a boil, then simmer, partially covered, for 45 minutes to 1 hour. (Add water if necessary.)
4. Just before serving, add lemon juice, balsamic vinegar, and cilantro.

Source: O Magazine