Moroccan chickpea and lentil soup
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion, Finely Chopped |
| 2 | Stalks Celery, Finely Chopped | |
| 2 | teaspoons | Vegetable Oil |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Ginger |
| ½ | teaspoon | Turmeric |
| 8 | cups | Water |
| 1⅓ | cup | Lentils, Rinsed |
| 1½ | cup | Cooked Chickpeas, Canned,Drained |
| 4 | Roma Tomatoes, Finely Chopped | |
| ½ | cup | Finely Chopped Cilantro |
| ¼ | cup | Lemon Juice |
| Salt And Pepper, To Taste | ||
Directions
Middle Eastern for Purim
In a large pot over med-high heat, saute onion and celery in oil until softened, about 4 min. Add cinnamon, ginger and turmeric and stir to coat vegetables. Add water and lentils. Bring to a boil, then reduce heat, cover, and simmer for 45 min.
Add chickpeas and tomatoes and continue cooking for 15 min. Just before serving, stir in cilantro, lemon juice, salt and pepper.
Makes 10 C Vegan
According to Magazine Per serving: Cal 124; Fat 2g; Carb 20g; Fib 4g; Pro 6g; Sod 19mg; CFF 14%
Recipe by: Veggie Life, Mar 1997 Posted to Digest eat-lf.v097.n048 by Reggie Dwork <reggie@...> on Feb 19, 1997.