Lentil Tomato Soup from Silk Road Vegetarian: Vegan, Vegetarian and Gluten Free Recipes for the Mind

Ingredients

• 1 cup (200 g) dried chickpeas or one 15- oz (425- g) can cooked chickpeas
• 2¼ cups (565 ml) Vegetable broth
• 1 cup (200 g) dried brown lentils, rinsed and picked through for stones and debris or one 15- oz (425- g) can lentils
• ½ cup (125 g) short-grain brown rice
• freshly ground black pepper, to taste
• fresh coriander sprigs (cilantro), for garnish
• Salt, to taste
• 2 lemons, quartered, for garnish
• 4 tomatoes, puréed in a food processor, or one 15- oz (425- g) can puréed tomatoes
• ¾ cup (20 g) finely chopped fresh coriander leaves (cilantro)
• 1 teaspoon paprika
• Pinch of saffron
• 2 tablespoons olive oil
• 1 onion, diced
• One 1- in (2.5- cm) piece of fresh ginger, peeled and minced (about 1 tablespoon)
• 1 teaspoon ground cinnamon
• ½ cup (15 g) finely chopped fresh parsley
• 2 stalks celery, diced