6 cloves garlic, minced
4 carrots, diced
4 celery stalks, sliced
26-28 oz chopped tomatoes
4 cups vegetable broth
4 cups water
1 1/4 cups dry green or brown lentils
2 cups cooked chickpeas
3 T balsamic vinegar
3 T soy sauce
1 tsp oregano
1 tsp basil
1/4 tsp turmeric
1/4 tsp cumin
black pepper, to taste
- Saute onions and garlic in 1/4 cup vegetable broth, until soft
- Add carrots and celery and saute for another 5 minutes
- Add chopped tomatoes, and saute another 10-15 minutes
- Add the remaining ingredients and bring to a boil
- Simmer for at least 2 hours
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