This healthy tangy soup is a great favorite for fall weather.  The ingredients include organic garbonzo beans and organic red lentils.  These dried beans are filled with protein and fiber and energy producing goodness.  Organic food is a healthy food providing fuller; and more vitamins and minerals.

Enjoy making this great recipe for your family and watch them asking for seconds.

Tangy Garbonzo and Lentil Soup

2 teaspoons olive oil
3/4 cup chopped celery
2 medium yellow onions, chopped
1 large yellow potato, peeled and diced
1 teaspoon curry powder
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 [28 oz.] can diced plum tomatoes, with juice
1 cup dried, rinsed red lentils
1 cup dried garbonzo beans
1 teaspoon salt
Juice of 1 lemon
1 tablespoon balsamic vinegar
1/2 cup fresh cilantro, chopped

1. Place olive oil in large pot over medium heat; saute celery, onions, and potatoes, along with curry powder, turmeric, and cinnamon,  about 5 minutes.

2. Add canned tomatoes and cook for another 10 minutes.

3. Add 8 cups of water and the garbonzo beans, red lentils, and salt.
Bring to a boil, then simmer, partially covered for 45 minutes to 1 hour. [check that there is enough liquid; add 1 extra cup of water if necessary].

4. Just before serving, add lemon juice, balsamic vinegar, and cilantro.

Makes 6 servings.