Chickpea and Lentil Soup

In a large pot, melt the butter over moderately low heat. Add the onion and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the ginger, turmeric, cinnamon, salt, pepper, and lentils.

Add the water and tomatoes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes. Add the chickpeas and simmer 5 minutes longer. Stir in the cilantro or parsley.

Variations:

Add 1 1/2 cups of diced leftover cooked lamb with the chickpeas.

Add 2 cups of shredded cabbage and an additional 1/2 cup of water along with the tomatoes.

Use saffron instead of the turmeric.

Wine Recommendation: What a combination this dish and Gewürztramine will make. The wine's full body will stand up to the soup, and the complex interplay of spices between the wine and soup will keep you fascinated. The wine can be from Washington or Alsace, but it should be dry.