Lentils Garbanzo Beans Soup

For this soup, as a busy mom, I used organic and BPA free canned lentils and garbanzo beans . Also this last fall I manged to buy tomatoes from the farmers market and canned my own whole tomatoes and tomato puree. Needless to say that I am very proud of myself :))) . The rest of the ingredients are fresh and organic. This soup is vegan and gluten free. You can adjust the amount of the spices to your own preference . We like our food well seasoned and this blend might be a little too strong for you. But also it may not be strong enough . Therefore change the amount according to your taste.

I know that some people won't eat anything without meat . If that's your case , you can cut in small pieces chicken breast and cook it with the rest of the ingredients. This will give an additional flavor to the soup. 

Serve the soup with freshly chopped cilantro . If you don't have fresh you can use dried like I did today. And please don't pay attention at the blue color in the picture. I took this photo in the dark and  my try to modify it in Picasa wasn't very successful . Soup though, still tastes fantastic ! 

Ingredients 

1 can organic lentils 

1/2 can organic garbanzo beans 

1 cup whole canned tomatoes cut in quarters 

1 carrot , sliced 

1 1/2 celery stalk cut in small pieces 

1 small onion chopped finely

1 quart water 

1 Tbsp. Extra Virgin Olive Oil 

1/2 Tbsp. paprika powder 

2 Tsp. Curry powder 

1/2 Tsp. Ground Coriander 

1/2 Tsp. Ground Cinnamon 

2-3 Bay leaves 

Sea salt 

Cilantro to garnish the soup. 

In a pot combine lentils and garbanzo beans. Add water, carrots , celery, onion, bay leaves and olive oil. Cooking on a medium heat until carrots and celery are cooked but careful not to overcook them. Add tomatoes and cook until some of the water evaporated. Add paprika powder, curry, coriander, cinnamon and salt. Serve with some chopped fresh cilantro. Yields 4 servings.