Tangy Lentil and Chickpea Soup
Recipe courtesy of Catherine S. Katz, PhD, coauthor of Dr. David Katz's Flavor-Full Diet (Rodale)
Servings: Serves 6
Ingredients
  • 2 tsp olive oil
  • 3/4 cup chopped 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 can (28 ounces) diced plum tomatoes , with juice
  • 1 cup dried and rinsed lentils (preferably red)
  • 2 cans (15 ounces) chickpeas , well rinsed and drained
  • 1 tsp. salt
  • Juice of lemon
  • 1 Tbsp. balsamic vinegar
  • 1/4 cup chopped fresh cilantro (optional)
Directions
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.