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