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Egypt   -   Egyptian Lentil And Chickpea Soup   adapted from The Universal Kitchen by Elisabeth Rozin

  • 1 Medium Onion -- Chopped
  • 2 Cloves Garlic -- Chopped
  • 2 Tablespoons Olive Oil
  • 1 Cup Lentils
  • 6 Cups Chicken Stock
  • Salt And Pepper -- To Taste
  • 1 Cup Chickpeas -- Cooked
  • 1 Teaspoon Cumin
  • 1 Tablespoon Mint
  • 1 Lemon Lemon Juice
  • Cilantro -- Chopped
Directions Saute onion and garlic in oil for 5 minutes. Add lentils, stock, salt and pepper. Bring to a simmer. Simmer for 40 minutes. Add chickpeas, cumin and mint. Simmer for 15 minutes. Add lemon juice and cilantro. Remove from heat and serve.
Serves 4
Time to Make 0:00

Printer version   3 Votes - Yum: 4, Easiness: 4.66667, Speed: 4, Overall: 4.22222 Rate this recipe

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