Chickpea and Lentil Soup
3 to 4 stalks celery, peeled and finely chopped 1 to 2 onions, finely chopped
1 tablespoon olive oil
2 cups lentils
3 1/2 quarts water
2 cups cooked and drained chickpeas
3/4 cup fresh cilantro, finely chopped
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/4 teaspoon salt dash of pepper
4 ripe tomatoes, chopped
3 tablespoons fresh lemon juice
In a large pot, saute celery and onions in oil about 5 minutes.
Add lentils and water. Cover and cook over medium heat for 35 to 40 minutes.
Add chickpeas, cilantro, ginger, cinnamon, turmeric, salt, and pepper. Cook for 15 minutes more.
Add tomatoes and lemon juice and cook for another 15 minutes.