Moroccan Chickpea and Lentil Soup

Moroccan Chickpea and Lentil Soup Ingredients

1 md Onion, Finely Chopped	1 1/3 c Lentils, Rinsed
2 Stalks Celery, Finely	1 1/2 c Cooked Chickpeas,
2 ts Vegetable Oil	4 Roma Tomatoes, Finely
1/2 ts Cinnamon	1/2 c Finely Chopped Cilantro
1/2 ts Ginger	1/4 c Lemon Juice
1/2 ts Turmeric	Salt And Pepper, To Taste
8 c Water

Instructions for Moroccan Chickpea and Lentil Soup

Middle Eastern for Purim In a large pot over med-high heat, saute onion and celery in oil until softened, about 4 min. Add cinnamon, ginger and turmeric and stir to coat vegetables. Add water and lentils. Bring to a boil, then reduce heat, cover, and simmer for 45 min. Add chickpeas and tomatoes and continue cooking for 15 min. Just before serving, stir in cilantro, lemon juice, salt and pepper. Makes 10 C Vegan According to Magazine Per serving: Cal 124; Fat 2g; Carb 20g; Fib 4g; Pro 6g; Sod 19mg; CFF 14% Recipe by: Veggie Life, Mar 1997 Posted to Digest eat-lf.v097.n048 by Reggie Dwork on Feb 19, 1997.

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Celery	Cilantro	Cinnamon	Ginger
Lemon	Lentil	Onion	Tomato
Turmeric	Vegetable oil

Ethnic Holidays Low fat Main dishes Side dishes Celery Cilantro Onion Peas Tomato Ginger Lemon Soup Dinner Lunch

for flavor and categorization

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