Tangy Lentil & Chickpea Soup

This soup has so many great flavors and variety of textures that I don't think anyone will figure out that it is meatless! This one is nice and hearty, perfect for a Fall Day.

Serves 6

Ingredients

2 tsp olive oil

1 cup chopped celery
1 cup chopped carrots

2 medium yellow onions, chopped (about 1 cup)

2 cups, 5-6 small yellow potato, diced

1 tsp. mild curry powder

1 tsp. ground turmeric

1 can (28 ounces) diced plum tomatoes , with juice

4 cups of water 
4 cups vegetable broth

1 cup dried lentils (preferably red)

1 cans (15 ounces) chickpeas,  rinsed and drained

Salt to taste (might need 1-2 tsp)

Juice of lemon

1 Tbsp. white balsamic vinegar

1/4 cup chopped fresh cilantro 
1 cup fresh spinach, chopped

Place olive oil in large pot over medium heat; sauté celery, onions, and potatoes, along with curry powder, and turmeric, 5 to 8 minutes. Add canned tomatoes and 8 cups of broth/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.

Original recipe from Oprah Magazine

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