Recipe info Category: Soups & Stuff Recipe: Moroccan Lentil and Chickpea Soup Rating: 0.00 Contributor: n/a

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 Melt the margarine in a large pot, then cook the spices, celery, and chopped onions over medium heat for 5 minutes - do not brown. 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). Just before serving, stir in the lemon juice and garnish with reserved cilantro sprigs and lemon slices. Servings: 4

Email this Moroccan Lentil and Chickpea Soup recipe to a friend Your email address: Your friends address:

Rate this recipe Very good Good Average Poor Very Poor