Chickpea And Lentil Soup

• 2 tablespoons butter (or olive oil)
• 1 onion, chopped
• 2 celery ribs, chopped
• 2 carrots, chopped
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 cup lentils
• 6 1/2 cups water
• 1 (15 ounce) can tomatoes (diced or crushed)
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1/3 cup fresh cilantro, chopped

1. In a large pot, melt butter over moderately low heat.
2. Add onion, celery and carrots. Cook, stirring occasionally, until vegetables begin to soften, about 10 minutes.
3. Stir in ginger, cinnamon, salt, pepper and lentils. Add water and tomatoes. Bring to a boil.
4. Reduce heat and simmer, partially covered, stirring occasionally, until lentils are tender, 25-30 minutes.
5. Add chickpeas and simmer 5 minutes longer. Stir in cilantro and voila!

butter, onion, celery, carrots, ground ginger, ground cinnamon, salt, black pepper, lentils, water, tomatoes, chickpeas, fresh cilantro

Taken from www.food.com/recipe/chickpea-and-lentil-soup-154018 (may not work)