Marrakesh Express Red Lentil Soup

This is a nice bright summertime soup (even though it is served warm)

INGREDIENTS:

6 C. Low sodium veg. broth or homemade

4 celery ribs, or 1 C. chopped

4 plum tomatoes, chopped or 1 14-oz can diced tomatoes

1 onion, chopped

1 C. red lentils, uncooked

1 15-oz can of chickpeas (garbanzo beans)

2 TB fresh lemon juice

Water or broth (for stir-frying the onion and celery)

1 bay leaf

1-2 TB fresh ginger, chopped

½ tsp. cinnamon

½ tsp.turmeric

LOTS of cilantro (for in soup and for garnishing bowls)

DIRECTIONS:

In the soup pot, stir fry the onion and celery in a little water or broth until soft.

Add the bay leaf, ginger, cinnamon, turmeric, veggie broth, tomatoes, lentils and chickpeas to the pot.

Bring to a boil, lower heat and simmer covered for 45 mins.

To serve, add a slice of lemon for that flavor enhancing substitution of salt and top with LOTS of chopped cilantro to taste.

Pair it with a side salad and/or a whole grain bread.