Moroccan Red Lentil Soup

• 4 celery ribs
• 1/2 onion
• 2 tablespoons light olive oil
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon turmeric
• 6 cups vegetable broth
• 4 plum tomatoes, diced
• 1 cup red lentil
• 15 ounces garbanzo beans, drained and rinsed
• 1 bunch cilantro, chopped
• 2 tablespoons lemon juice
• salt, to taste

1. in a large pot, saute celery and onion in the oil until tender.
2. add ginger, cinnamon, turmeric, vegetable broth, tomatoes, lentils, and garbanzo beans.
3. bring to a boil, reduce heat to low, cover, and simmer for 45 minutes or until lentils are tender, stirring occasionally.
4. right before serving, add cilantro and lemon juice.
5. add salt to taste.

celery, onion, light olive oil, ginger, cinnamon, turmeric, vegetable broth, tomatoes, red lentil, garbanzo beans, cilantro, lemon juice, salt

Taken from www.food.com/recipe/moroccan-red-lentil-soup-223740 (may not work)