Moroccan Lentil and Chickpea Soup

1 cup, diced Celery, raw
1 large yellow / yukon gold Potato, raw , diced
2 tbsp Olive Oil
4 tbsp Onion powder
2 tbsp Curry powder
1 tsp Cinnamon, ground
1 tbsp Turmeric, ground
4 - 5 cups Water
2 cans diced tomatoes, including liquid
1 can Chickpeas (garbanzo beans), rinsed
2 tsp Salt
1 cup Lentils, dry, uncooked
16 ounces Chicken Breast (cooked), no skin, roasted and shredded
4 tbsp Cilantro, raw
1 lemon yields Lemon Juice
1 tbsp Balsamic Vinegar

1. Place olive oil in large pot, and saute onion powder, celery and potatoes along with the spices (tumeric, curry, and cinnamon ) over medium heat for 5 minutes. Add a little water so nothing burns or sticks.
2. Add canned tomatoes with their juice and cook for an additional 5 minutes.
3. Add rest of water, chickpeas and salt. Bring to boil, then simmer partially covered for 30 minutes.
4. Add the lentils and continue to simmer for another 20 minutes (Check that there is enough liquid if using another variety of lentils and add I extra cup of water if necessary).
5. Add chicken and heat till warmed through
6. Just before serving, add lemon juice, balsamic vinegar and cilantro, if using.

Serving Size: 7