Servings: Serves 6
Ingredients 2 tsp olive oil3/4 cup chopped celery2 medium yellow onions , chopped1 large yellow potato , peeled and diced1 tsp. mild curry powder1 tsp. ground turmeric1/4 tsp. ground cinnamon1 can (28 ounces) diced plum tomatoes , with juice1 cup dried and rinsed lentils (preferably red)2 cans (15 ounces) chickpeas , well rinsed and drained1 tsp. saltJuice of lemon1 Tbsp. balsamic vinegar1/4 cup chopped fresh cilantro (optional)
Place olive oil in large pot over medium heat; sauté celery, onions, and potatoes, along with curry powder, turmeric, and cinnamon, 5 to 8 minutes.
Add canned tomatoes and cook for another 10 minutes.
Add 8 cups of water and the lentils, chickpeas, and salt. Bring to a boil, then simmer, partially covered, for 45 minutes to 1 hour (check that there is enough liquid; add 1 extra cup of water if necessary).
Just before serving, add lemon juice, balsamic vinegar, and cilantro, if using.