| Moroccan Lentil & Chickpea Soup |
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2 cups canned chickpeas, drained
Pinch of saffron threads, pulverized 1 tsp ground turmeric 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1 tsp black pepper 1/4 cup margarine 3/4 cup celery, chopped 2 medium onions, chopped 1 cup frsh cilantro leaves & stems, chopped 1 large can Italian plum tomatoes, drained, seeded and chopped Juice from canned tomatoes 2 tsp salt 3/4 cup lentils, rinsed 2 quarts fresh water 1/2 lemon Thin slices of lemon Melt margarine in a large pot, then cook spices, celery and chopped onions over medium heat for 5 minutes - do not brown. Add cilantro and tomatoes with juice and cook for another 15 minutes. Add water, lentils, chickpeas and salt. Bring to boil and simmer, partially covered, for about 2 hours (or until chickpeas are cooked). Just before serving, stir in lemon juice and garnish with reserved cilantro sprigs and lemon slices. |
