TANGY LENTIL & CHICKPEA SOUP
Steps:
- 1.Over medium heat, saute celery, onions, and potatoes, along with curry powder, turmeric, and cinnamon until tender-about 5 minutes. 2.Add canned tomatoes and cook for another 10 minutes. 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.Just before serving, add lemon juice, balsamic vinegar, and cilantro.
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