Chickpea and Lentil Soup

dicentra's Note:

Quick From Scratch Soups & Salads - Food & Wine. WINE: a dry Washington or Alsace gewürztraminer

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 tablespoons butter
• 1 onion , chopped
• 2 celery ribs , chopped
• ½ teaspoon ground ginger
• ¼ teaspoon turmeric
• 1⁄8; teaspoon ground cinnamon
• 1 ¾ teaspoons salt
• ¼ teaspoon fresh ground black pepper
• 1 cup lentils
• 6 ½ cups water
• 1 ¾ 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 1⁄3; cup fresh parsley

Directions:

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. Stir in the ginger, turmeric, cinnamon, salt, pepper, and lentils.
3. Add the water and tomatoes to the pot. Bring to a boil.
4. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes.
5. Add the chickpeas and simmer 5 minutes longer. Stir in the cilantro or parsley.