Appetizers / Soups / Salads

Tangy Lentil and Chickpea Soup takes 15 minutes to prepare.

Tangy Lentil and Chickpea Soup takes 45 minutes to cook.

Tangy Lentil and Chickpea Soup makes 6 servings.

The ingredients for Tangy Lentil and Chickpea Soup are:

2 tsp olive oil
3/4 cup chopped celery
2 medium yellow onions chopped
1 large yellow potato diced
1 tsp curry powder
1 tsp ground tumeric
1/2 tsp cinnamon
1 (28 ounce) can diced tomatoes w/ juice
1 cup dried and rinsed lentils
2 (15 ounce) can chickpeas well rinsed and drained
1 tsp salt
juice of 1 lemon
1 TBSP balsamic vinegar
1/2 cup chopped fresh cilantro

Here is how you make Tangy Lentil and Chickpea Soup:

1. Place olive oil in a large pot over medium heat; saute celery, onions and potatoes, along with curry powder, tumeric and cinnamon for 5 to 8 mintues 2. Add canned tomatoes and cook for another 10 mintues. 3. Add 8 cups of water and the lentils, chickpeas and salt. Bring to a boil, then simmer partially covered for 45 minutes to an hour 4. Just before serving add lemon juice, vinegar and cilantro. Makes 6 servings!!Number of Servings: 6Recipe submitted by SparkPeople user C_ANEMONE.

The nutritional information for Tangy Lentil and Chickpea Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 311.6

• Total Fat: 3.8 g
• Cholesterol: 0.0 mg
• Sodium: 1,062.1 mg
• Total Carbs: 59.6 g
• Dietary Fiber: 12.9 g
• Protein: 13.5 g