Moroccan Lentil and Chickpea Soup

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 large celery stalks, diced
• 2 cloves garlic, minced
• 3/4 cup dried lentils, rinsed and sorted
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon cinnamon
• 6 cups water
• 2 cups diced ripe tomatoes
• One 16-ounce can chickpeas, drained and rinsed
• Juice of 1/2 lemon (slice the remainder thinly for an optional garnish)
• 1/4 cup chopped fresh parsley, or more to taste
• Salt and freshly ground pepper to taste

1. Heat the oil in a soup pot.
2. Add the onion and saute over medium heat until translucent, about 5 minutes.
3. Add the celery and garlic and saute until the onion is golden, about 5 to 7 minutes.
4. Add the lentils, spices, and water.
5. Bring to a rapid simmer, then lower the heat.
6. Cover and simmer gently until the lentils are just tender, about 30 to 35 minutes.
7. Stir in the tomatoes and chickpeas.
8. Adjust the consistency with more water if needed, and adjust the spices to taste.
9. Simmer for 10 to 15 minutes longer over very low heat.
10. Stir in the lemon juice and parsley, then season with salt and pepper.
11. Serve hot or just warm, garnishing each serving with one or two thin lemon slices, if desired.
12. Per serving:
13. Calories: 219
14. Total fat: 6g
15. Protein: 10g
16. Fiber: 9g
17. Carbohydrate: 32g
18. Cholesterol: 0mg
19. Sodium: 155mg

olive oil, onion, celery stalks, garlic, dried lentils, turmeric, ground cumin, ginger, cinnamon, water, tomatoes, chickpeas, lemon, fresh parsley, salt

Taken from www.epicurious.com/recipes/food/views/moroccan-lentil-and-chickpea-soup-378893 (may not work)