Tangy lentil and chickpea soup
Added: 2010 Jan 27 (Wed)
Total cook time: 01 hour 30 minutes
15 Ingredients
- celery stalk : 1
- chickpeas : 30 oz.
- cilantro :
- cinnamon : 1/4 tsp.
- curry powder : 1 tsp.
- lemon juice :
- lentils : 1 c.
- olive oil : 2 tsp.
- onion : 1
- potato : 1
- sea salt : 1 tsp.
- diced tomato : 28 oz.
- turmeric : 1 tsp.
- balsamic vinegar :
- water : 6 c.
Directions
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.
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