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Tunisian   -   Tunisian Tomato Soup With Chickpeas And Lentils   adapted from Mollie Katzen's Vegetable Heaven

Description
Ingredients
  • 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
Directions 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.
Serves 4
Time to Make 0:00



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