CHICKPEA LENTIL SOUP TBSP. Olive Oil
1 onion chopped
2 ribs of celery, chopped
1/2 tsp. ground ginger
1/4 tsp. turmeric
1/8 tsp. ground cinnamon
1 3/4 tsp. sea salt
1/4 tsp. fresh ground black pepper
1 cup lentils
6 1/2 cups water
1 3/4 cups of canned crushed tomatoes (one 15 oz can)-
-I really like the fire roasted variety --you can buy those organic
1 2/3 cups of drained and rinsed chickpeas (15oz can)
1/3 cup chopped parsley or cilantro
In a large pot, saute the onions and celery in the oil, until softened. Then stir in the ginger, tumeric, cinnamon, salt, pepper and lentils.
Add the water and tomatoes to the pot. Bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally until the lentils are tender, 25 to 30 minutes. (depending on what variety of lentil I have it sometimes is more like 45-50 minutes).
Add the chickpeas and simmer 5 minutes longer. Stir in the parsley or cilantro.
Top each bowl off with a squeeze of lemon juice and chopped dates for a Moroccan feel.
Educator on the connection of mind and body, Hippie at Heart, mother of 4, Living in the Midwest --changing to change the world one idea at a time !