Moroccan chickpea and lentil soup

Yield: 10 Servings

Measure 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

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.

Similar recipes