Tangy Lentil & Chickpea Soup

• 2 tsp olive oil
• 3/4 cup cohpped celery
• 2 medium yellow onions,
• chopped
• 1 large yellow potato,
• peeled and diced
• 1 tsp mild curry powder
• 1 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1 (28-ounce) can diced plum
• tomatoes, with juice
• 1 cup dried and rinsed
• lentils)preferably red)
• 2 (15 ounce) cans
• chickpeas, well rinsed
• and drained
• 1 tsp salt
• Juice of 1 lemon
• 1 TLBS balsamic vinegar
• 1/2 cup chopped fresh
• cilantro

1. 1.Over medium heat, saute celery, onions, and potatoes, along with curry powder, turmeric, and cinnamon until tender-about 5 minutes.
2. 2.Add canned tomatoes and cook for another 10 minutes.
3. 3. Add 8 cups of water and lentils, chickpeas, and salt. Bring to a boil, then simmer, partially covered for about 45 minutes to an hour.
4. 4.Just before serving, add lemon juice, balsamic vinegar, and cilantro.

olive oil, celery, yellow onions, yellow potato, curry powder, ground turmeric, ground cinnamon, plum, tomatoes, lentilspreferably red, cans, chickpeas, salt, lemon, tlbs balsamic vinegar, fresh, cilantro

Taken from www.epicurious.com/recipes/member/views/tangy-lentil-chickpea-soup-50176974 (may not work)