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Moroccan Lentil and Chick Pea Soup |
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 cinnamon
- 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 lemon
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
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Serves:
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