Chickpea and Lentil Soup

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 2 celery ribs, chopped
• 1/2 teaspoon ground ginger
• 1/4 teaspoon turmeric
• 1/8 teaspoon ground cinnamon
• 1 3/4 teaspoons salt
• 1/4 teaspoon fresh ground black pepper
• 1 cup lentils
• 6 1/2 cups water
• 1 3/4 cups canned crushed tomatoes in puree (one 15-ounce can)
• 1 2/3 cups drained and rinsed canned chick-peas (one 15-ounce can)
• 1/3 cup chopped fresh cilantro or fresh parsley

Directions

1. 1

   In a large pot, melt the butter over moderately low heat. Add the onion and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

2. 2

   Stir in the ginger, turmeric, cinnamon, salt, pepper, and lentils.

3. 3

   Add the water and tomatoes to the pot. Bring to a boil.

4. 4

   Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes.

5. 5

   Add the chickpeas and simmer 5 minutes longer. Stir in the cilantro or parsley.