Chick-pea and lentil soup

12 servings

Ingredients

Quantity Ingredient
8 ounces Dried chick-peas, soaked overnight in water to cover
8 ounces Dried lentils, soaked overnight in water to cover
1 tablespoon Extra virgin olive oil
« medium onion, finely chopped
6 eaches Cloves garlic, pressed or minced
6 cups Chicken/vegetable stock
2 eaches Bay leaves
« tsp. salt
¬ tsp. ground white pepper
2 eaches Ribs celery, diced
1 each Carrot, scraped and diced
1 cup Dieced white cabbage
1 small Japanese eggplant, diced
2 eaches Roma tomatoes, peeled and diced
3 tablespoons Fresh lemon juice
3 tablespoons White wine vinegar
Greek olive for garnish (optional)
1 each Drain the chick-peas and lentils. Set aside. Warm the oil in a large

Directions

pot or soup kettle over medium heat. Add the onion and garlic and cook, stirring frequently, until soft and translucent, about 10 minutes. Add the chick-peas, stock, bay leaves, salt, and pepper. Mix well and bring to a boil. Reduce the heat to low and cook, covered for 30 minutes. Add the lentils and continue to cook, covered, for 20 minutes more. 2. Remove half of the soup mixture from the pot and set aside. Puree the remaining soup in a blender or food processor until smooth, leaving the lid ajar for the hot steam to escape. Return the pureed mixrture back to the pot. 3. Add the celery, carrot, cabbage, and eggplant to the pureed mixture and cook over medium heat, stirring frequently, for 10 minutes. Add the tomatoes, lemon juice and vinegar to the reserved soup mixture and cook, stirring frequently, until heated though, about 20 minutes more. 4. To serve, spoon 1 cup of hot soup into each of 12 bowls. Garnish with olives if desired. Makes 12-1 cup servings. From the book: "Cook It Light" by Jeanne Jones AR/95

Submitted By APRIL ROCHE On 01-03-95

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