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Bonnies Lentil & Chickpea Soup
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2 tsp | olive oil |
3/4 cup | chopped celery |
2 medium | yellow onions, chopped |
1 large | yellow potato, peeled and diced |
1 tsp. | mild curry powder |
1 tsp | cumin |
1 tsp | ground tumeric |
1/4 tsp | ground cinnamon |
1 (28 ounce) | can diced plum tomatoes, with juice |
1 cup | dried and rinsed lentils, (preferable red) |
2 (15 ounce) cans | chickpeas, well rinsed and drained |
1 tsp | salt |
1 | lemon, juiced |
1 Tbsp | Balsamic vinegar |
1/2 cup | chopped fresh cilantro, (optional) |
Directions:
1. Place olive oil in large pot over medium heat; saute celery, onions, and potatoes, along with curry power, tumeric, cumin and cinnamon, 5 - 8 minutes.
2. Add canned tomatoes and cook for another 10 minutes.
3. Add 8 cups of water and the lentils, chickpeas, and salt. Bring to a boil and simmer, partially covered for 45 minutes to 1 hour (check that there is enough liquid, add 1 extra cup of water if necessary.)
4. Just before serving, add lemon juice, vinegar, and cilantro, if using.
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