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| Moroccan Lentil and Chickpea Soup |
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| 2 cups |
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drained, canned chickpeas |
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a pinch of saffron threads, pulverized |
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| 1 tsp |
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ground turmeric |
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| 1/2 tsp |
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ground ginger |
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| 1/2 tsp |
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ground cinnamon |
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| 1 tsp |
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black pepper |
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| 1 |
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stick (1/4 cup) margarine |
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| 3/4 cup |
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chopped celery |
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| 2 |
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medium yellow onions, chopped |
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| 1 cup |
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chopped leaves and stems of fresh cilantro |
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| 1 |
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large can Italian plum tomatoes, seeded, drained, and chopped |
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Juice from canned tomatoes |
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| 2 tsp |
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salt |
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| 3/4 cup |
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lentils, rinsed |
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| 2 quarts |
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water |
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| 1/2 |
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lemon |
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Thin slices of lemon |
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| 1 |
Melt the margarine in a large pot, then cook the spices, celery, and chopped onions over medium heat for 5 minutes - do not brown. |
| 2 |
Add the cilantro and tomatoes with juice and cook for another 15 minutes. Add the water, lentils, chickpeas and salt. Bring to a boil and simmer, partially covered, for about 2 hours (or until the chickpeas are cooked). |
| 3 |
Just before serving, stir in the lemon juice and garnish with reserved cilantro sprigs and lemon slices. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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% Daily Value |
| Total Fat |
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0% |
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| Protein |
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0% |
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| Recipe Type |
| Soup, Vegetarian |
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| Recipe Source |
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