Ingredients

• 2 Tbsp olive oil
• 1 onion large, chopped
• 1 cup carrots sliced
• 1/2 cup celery diced
• 2 tsp cornstarch
• 4 cups vegetable broth
• 2 cups chicken broth
• 1/2 cup parsley chopped
• 1 15oz chickpeas canned, drained and rinsed
• 3/4 cup lentils dry
• 1 28oz crushed tomatoes canned
• Spice Mixture

Spice Mixture Ingredients

• 1 tsp Kosher salt
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1 tsp cumin
• 1/4 tsp pepper cracked
• 1 dash cinnamon

Procedure

Place all the spices in a small bowl and mix thoroughly.

In a soup pot heat the olive oil on medium Sauté the onions, carrots, and celery until onions are translucent. Sprinkle with cornstarch and stir a few times.

Sprinkle the spice mixture, and stir.

Add the vegetable and chicken broth. Using an immersion blender, break up the solids a little bit, but not too much. Bring the liquid to a boil, then add the parsley, chickpeas, lentils, and crushed tomatoes. Turn heat down to medium, and cook for 25 minutes.