Tunisian Tomato Soup with Chickpeas and Lentils (Katzen)

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Tunisian Tomato Soup with Chickpeas and Lentils (Katzen) Ingredients

1 c Lentils; sorted & rinsed	1 1/2 ts Cumin seed
1 Cinnamon stick	2 ts Ground cumin
7 c Water; more or less	3 Bay leaves
1 tb Olive oil; may be doubled	28 oz Tomatoes; crushed
4 c Minced onion	2 c Cooked chickpeas; drained
2 tb Minced garlic	Black pepper; to taste
2 ts Salt	Cayenne pepper; to taste
1 ts Turmeric

Instructions for Tunisian Tomato Soup with Chickpeas and Lentils (Katzen)

Cook lentils with the cinnamon stick in 7 cups water until tender, about 30 minutes. Remove and discard the cinnamon stick and drain the lentils, saving the water, if any is left. Meanwhile, heat oil in a soup pot. Add the onion, garlic, salt, turmeric, cumin seeds, ground cumin, and bay leaves. Saute over medium heat for 5 to 10 minutes or until the onions are soft. Add 6 cups of water, including the reserved cooking water from lentils, if any. Add the canned crushed tomatoes with juice and bring to a boil. Lower heat to a simmer, partially cover and cook for another 15 minutes or so. The timing is not exact. Stir in the chickpeas and lentils and cook for about 5 minutes to warm through. The legumes should not become mushy. Season to taste with the two peppers and lemon juice; adjust salt. Serve hot with some yogurt, a sprinkling of parsley or mint, and currants, if desired. PER CUP: 282CAL, 4.9G fat (14.9% cff); 47.2G carb. If another Tablespoon of oil is used to saute and flavor the onion: PER SERVING: 302CAL, 7.2G fat (20.3% cff); 47.2G carb. Recipe by: Mollie Katzens Vegetable Heaven (1997) Posted to Digest eat-lf.v097.n011 by KitPATh on Jan 12, 1998

Main Ingredient: SoupCuisine: Uncategorized

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