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Moroccan Lentil and Chickpea Soup
 
2 cups   drained, canned chickpeas  
  a pinch of saffron threads, pulverized  
1 tsp   ground turmeric  
1/2 tsp   ground ginger  
1/2 tsp   ground cinnamon  
1 tsp   black pepper  
1   stick (1/4 cup) margarine  
3/4 cup   chopped celery  
2   medium yellow onions, chopped  
1 cup   chopped leaves and stems of fresh cilantro  
1   large can Italian plum tomatoes, seeded, drained, and chopped  
  Juice from canned tomatoes  
2 tsp   salt  
3/4 cup   lentils, rinsed  
2 quarts   water  
1/2   lemon  
  Thin slices of lemon  
 
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.
 
Servings: 4
 
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
 
       
Amount Per Serving      
Calories    
    % Daily Value
Total Fat   0%  
Protein   0%  
 
Recipe Type
Soup, Vegetarian
 
Recipe Source
Source: USA Dry Pea and Lentil Council
 
 
 

 

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