Turkish Red Lentil Soup

One of the my favorite things about winter is enjoying a variety of soups. There is something special about coming in from the cold and enjoying a hearty, warm, and delicious bowl of soup. Not soups that come out of a can, sorry Campbell’s, a heart healthy soup that takes a little time to prepare. So today I want to share one of my favorite soups to enjoy on a cold winter day.

Ingredients:

• 1 Onion chopped
• 4 Ribs of celery, chopped (1 cup)
• Water or broth
• 1 Bay leaf
• 1-2 Teaspoons of ginger
• 1/4 Teaspoon of ground cinnamon
• 1/2 Teaspoon of ground turmeric
• 6 Cups of vegetable broth
• 4 Plum tomatoes, chopped
• 1 Cup of red lentils
• 1 15 ounce can chickpeas, drained and rinsed
• 2 Tablespoons lemon juice
• 1 Bunch cilantro, chopped

Instructions:

1. Stir-fry onions and celery in water or broth in a large soup pot until tender.

2. Add bay leaf, ginger, cinnamon, turmeric, vegetable broth, tomatoes, lentils, and chickpeas.

3. Ring to a boil, lower heat, and simmer covered for 45 minutes, until lentils are tender. Stir occasionally.

4. Right before serving, add cilantro and lemon juice.

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