This soup takes no time to make and it is delicious!
2 tsp. coconut oil
1 cup celery, chopped
2 medium sized onion, chopped
1 tsp. curry powder
1 tsp. ground turmeric
1/4 tsp. ground cinnamon
1 (28 oz) can diced tomatoes
1 cup dry lentils, rinsed (preferably red)
1 large can chickpeas, rinsed and drained
1 tsp. sea salt
Juice of one lemon
1 tbsp. balsamic vinegar
1 cup cilantro or parsley, chopped
Place coconut oil in a large pot over medium heat. Once melted, saute celery, onions, curry powder, turmeric and cinnamon for 5 to 8 minutes.
Add canned tomatoes and cook for another 10 minutes.
Add 6 cups of water (or vegetable broth) and lentils, chickpeas and salt. Bring to a boil, then simmer, covered for 45 minutes.
Add lemon juice, balsamic vinegar and cilantro or parsley.