Heat oil in a large soup pan. Add onion, celery, and salt. Cook, stirring, 5 minutes. Add garlic, ginger, turmeric, parsley, cooking and stirring, another 2 minutes. Add lentils and boiling vegetable broth. Bring to boil, cook 20 minutes or until lentils are tender. Thin soup with broth, if needed. Add tomatoes, cooked garbanzo beans [rinse and drain, if using canned], coriander, cumin, red pepper and cook 10 minutes. Add mint, lime zest and lime juice.
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|Serving Size: 1 Serving (1510g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 16 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 5647.5mg||195 %|
|Potassium 528.6mg||14 %|
|Total Carbohydrate 63.2g||19 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 49.9g|
|Protein 12.6g||18 %|
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Calories per serving: 311
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