Ingredients
2 tsp olive oil
3/4 cup cohpped celery
2 medium yellow onions,
chopped
1 large yellow potato,
peeled and diced
1 tsp mild curry powder
1 tsp ground turmeric
1/4 tsp ground cinnamon
1 (28-ounce) can diced plum
tomatoes, with juice
1 cup dried and rinsed
lentils)preferably red)
2 (15 ounce) cans
chickpeas, well rinsed
and drained
1 tsp salt
Juice of 1 lemon
1 TLBS balsamic vinegar
1/2 cup chopped fresh
cilantro
Preparation
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.
