Moroccan Lentil and Chick Pea Soup – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share.
Vegeterian Tips: If you know you are going to be eating at a certain restaurant on Saturday night, call ahead and ask if they offer any vegetarian entrees. If the answer is no, ask if something can be prepared for your dietary needs. Most likely, the answer will be yes.
Ingredients (use vegan versions):
- 1/2 cup dried chick peas (garbanzos), soaked overnight in plenty of water with a pinch of baking soda (substitute 2 cups drained canned garbanzos)
- a pinch of saffron threads, pulverized
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamo
- 1 teaspoon black pepper
- 1 stick (1/4 cup) non-hydrogenated vegan margarine
- 3/4 cup chopped celery
- 2 medium yellow onions, chopped
- 1 cup chopped leaves and stems of fresh coriander (a.k.a.
- 1 large can (22 oz?) Italian plum (”pear-shaped”) tomatoes, seeded, drained, and chopped (add some of the drained juice to bring volume up to 2 cups.
- 2 teaspoon salt (or to taste – use less if you used canned garbanzos)
- 3/4 cup dried lentils, rinsed (discard any pebbles)
- 2 quarts water
- 1/2 lemon (squeezed)
- some thin slices of lemo
Directions:
Melt the margarine in a large pot, then cook the spices, celery, and
chopped onions over medium heat for 5 minutes. Add the coriander and
tomatoes, then cook for another 15 minutes. Add the water, lentils,
garbanzos, and salt. Bring to a boil and simmer, partially covered,
for about 2 hours (until the garbanzos are cooked). Just before
serving, stir in the lemon juice and garnish with reserved coriander
sprigs and lemon slices.
Andrew Balinsky [email protected]
Serves:
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