When we first arrived at our second home in the pacific northwest Sunday; the sun was shining and the wind was a blowing. Soon things changed. The trip as a whole took two full days from our home in Phoenix Arizona. We always drive as I always bring my spices, my knives, and our adorable and totally untrained chocolate lab, Olive. Really she is trained but just chooses not to listen to much of anything we say.
Today we woke up with rain, lots of rain and my mind immediately went to soup. My mom first brought this recipe to my attention a few months ago but it was a little too warm in Arizona at the time. But being the lentil fiend that I am I kept this recipe on file to try later. Recipe is adapted from food.com and after making few minor changes I believe this is the most flavorful and exotic soup I've ever had.
2 tablespoons olive oil
1 onion (chopped)
2 celery ribs (chopped)
1 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon ground ginger
1/4 teaspoon dried pepper flakes
1 pinch saffron
1 14 ounce diced canned tomatoes
3/4 cup dried brown lentils
1 15 ounce can chickpeas
4 cups vegetable broth
1/4 cup parsley (chopped)
1/2 cup fresh cilantro (chopped)
1/4 cup fresh lemon juice
In a large heavy soup pot saute onion and celery in olive oil, cook until tender, stirring occasionally, until tender.
Add cinnamon, turmeric, salt. pepper, ginger, hot pepper flakes and saffron flakes. Cook, stirring for 2 minutes. Add tomatoes, lentils, chickpeas and broth. Bring to a boil, reduce heat, and simmer, covered for about 60 minutes or so until lentils are tender.
Stir in half of the parsley and cilantro and all of the lemon juice. Taste and adjust seasoning, season to taste with salt and pepper. Garnish with remain parsley and cilantro. Enjoy!