Try this Tunisian Tomato Soup with Chickpeas and Lentils (Katzen) recipe, or contribute your own.
Suggest a better descriptionCook 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
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Serving Size: 1 Serving (951g) | ||
Recipe Makes: 6 | ||
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Calories: 324 | ||
Calories from Fat: 42 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 49.4mg | 2 % | |
Potassium 2054.4mg | 54 % | |
Total Carbohydrate 61.2g | 18 % | |
Dietary Fiber 18.6g | 74 % | |
Sugars, other 42.6g | ||
Protein 17g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 324
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