Tangy Lentil and Chickpea Soup

Tangy Lentil and Chickpea Soup

2 tsp. oilve oil

3/4 c. chopped celery

2 medium yellow onions, chopped

1 large yellow potato, peeled and diced

1 tsp. mild curry powder

1 tsp. ground turmeric

1/4 tsp. ground cinnamon

1 (28 oz) can diced plum tomatoes, with juice

1 c. dried and rinsed lentils (preferably red)

2 (12 oz) cans chickpeas, well rinsed and drained

1 tsp. salt

juice of 1 lemon

1 Tbl. balsamic vinegar

1/2c. chopped fresh cilantro (optional)

Place olive oil in large pot over medium heat; saute celery, onions, and potatoes, along with curry powder, turmeric, and cinnamon, 5 to 8 minutes.

Add canned tomatoes and cook for another 10 minutes.

Add 8 cups of water and the lentils, chickpeas and salt. Bring to a boil, then simmer, partially covered, for 45 mins to 1 hr (chec that there is enough liquid; add 1 c. extra of water if necessary).

Just before serving, add lemon juice, balsamic vinegar and cilantro.

Makes 6 servings.

Recipe courtesy of Catherine S. Katz, PhD, coauthor of Dr. David Katz's Flaor-Full Diet (Rodale).