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 Tunisian - Tunisian Tomato Soup With Chickpeas And Lentils
adapted from Mollie Katzen's Vegetable Heaven
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Description
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Ingredients
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- 1 Cup Chickpeas -- Cooked
- 1 Cup Lentils
- 1 Stick Cinnamon
- 2 Tablespoons Olive Oil
- 3 Cloves Garlic -- Chopped
- 4 Medium Onion -- Chopped
- 2 Teaspoons Salt
- 1 Teaspoon Turmeric
- 1 Teaspoon Cumin Seed
- 2 Teaspoons Cumin
- 2 Medium Bay Leaf
- 2 Cans Tomatoes -- Chopped
- Pepper -- To Taste
- Cayenne -- To Taste
- 1 Lemon Lemon Juice
- Mint -- Chopped
- 6 Cups Chicken Broth
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Directions
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Bring lentils and cinnamon stick to a boil in the broth. Simmer for 30 minutes. Remove cinnamon and discard. Saute onion, garlic, salt, turmeric, cumin seed, cumin and bay leaves in oil for 8 minutes. Add to the lentil mixture. Add tomatoes and simmer for 15 minutes. Remove and discard bay leaves. Add chickpeas and simmre for 5 minutes. Season with pepper, cayenne and lemon juice. Remove from heat. Serve sprinkled with mint.
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Serves
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4
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Time to Make
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0:00
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