Spiced Chickpea Lentil Soup

Here is a recipe incorporating the vibrant flavors of Indian spices that is great as a side dish or hearty vegetarian soup.  This one can be cooked on low in a slow cooker or on the stove top.

Ingredients
1 pkg dried chickpeas
1 pkg dried lentils
15 oz can of diced tomatoes

7 cups of vegetable stock or water

2 tbsp grape seed or vegetable oil

1 tbsp cumin

2 tsp turmeric

1 tbsp garam masala

1/4 to 1/2 tsp cayenne 

1 onion

4 cloves of garlic

1 inch piece of ginger

4 celery stalks plus inner stalks and leaves, chopped
3 carrots, peeled and chopped
2 leeks, washed to remove sand and chopped
1 bunch cilantro
1 bunch parsley
salt and pepper to taste

Note: This recipe can be cooked in a slow cooker on low for 8 hours.  If using this method, allow slow cooker to heat for 30 minutes before starting.

In a pan on medium heat; bloom cumin, turmeric, garam masala and cayenne in oil until you can just start to smell them.  Next; puree onion, garlic cloves and ginger into a paste, add to pan and cook 2 minutes.  Add leeks, carrots and celery, season with salt and pepper and cook until just starting to get tender.  Add chickpeas, diced tomatoes, cilantro, parsley and stock.  Bring to a boil and cook on low 1 hour or until chick peas are just tender, add lentils and simmer another 30 minutes.