Be healthy … mind – body – spirit

Tangy Lentil and Chickpea Soup


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.

Enjoy!!! YUM!


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