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Lentil and chickpea soup
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Place 2 tsp olive oil in large pot over medium heat, saute 3/4 cup chopped celery, 2 onions, and one large potato( sweet), along with 1 tsp. mild curry powder, 1 tsp. tumeric, and 1/4 tsp ground cinnamon... 5 to 8 min. Add canned tomatoes (1 28 oz.) and cook for another 10 minutes. Add 8 cups of water and the lentils ( 1 cup), 2 cans of chickpeas and 1tsp. salt. Bring to boil then simmer partially covered, for 45 min to 1 hour. Just before serving add lemon juice, balsamic vinegar and cilantro if you choose. I like to add a dollop of sour cream. |
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