Nutritarian Recipe - Tangy Lentil & Chickpea Soup
Recipe type: Soup
Serves: 6
Originally featured in O magazine in 2009 this recipe is from Catherine S. Katz, PhD, coauthor of Dr. David Katz’s Flavor-Full Diet.
  • ¾ cup chopped celery
  • 2 medium yellow onions, chopped
  • 1 large yellow potato, peeled and diced
  • 1 tsp. mild curry powder
  • 1 tsp. ground turmeric
  • ¼ tsp. ground cinnamon
  • 1 (28-ounce) can diced tomatoes, with juice
  • 1 cup dried and rinsed lentils (preferably red)
  • 2 (15-ounce) cans chickpeas, well-rinsed and drained
  • 1 pkg frozen chopped spinach,thawed (I added this to add some greens)
  • juice of 1 lemon
  • 1 Tbsp. balsamic vinegar
  • ½ cup chopped fresh cilantro (optional)
  1. Water sauté celery, onions and potato, along with curry powder, turmeric and cinnamon for 5 to 8 minutes.
  2. Add canned tomatoes and cook for another 10 minutes.
  3. Add 8 cups of water and the lentils, chickpeas and spinach. 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, if using.
Recipe by What If This Could Change Everything? at