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Moroccan Lentil and Chickpea Soup Recipe

   
 

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     Moroccan Lentil and Chickpea Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6
Preptime   1 1/4 hr

Ingredients
2 tbsp butter
2 onions chopped
1 celery rib chopped
1 tsp cinnamon
1/2 tsp tumeric
1/2 tsp salt or to taste
1/2 tsp ground pepper or more to taste
1/4 tsp ground ginger
1/4 tsp hot pepper sauce
 
1 pinch saffron - large pinch cumbled
1 cup brown lentils
1 - 28 oz can tomatoe pureed
1 - 19 oz can chickpead, drained
4 cups vegetable broth
1/4 cup vermicelli, broken (or ozo or other small pasta)
2 tbsp flour
1/2 cup fresh parsley - 1/2 cup fresh cilantro
1/4 cup lemon juice

Instructions
1. In large heavy saucepan or dutch oven, melt butter over medium heat. Stir in onion and celery and cook, covered, for 7 - 10 minutes or until onion is tender, stirring occasionally. 2. Add cinnamon, tumeric, salt, pepper, ginger, hot pepper sauce and saffron. Cook, stirring, for 2 minutes. Add tomatoes, lentils, chickpeas, and broth. Bring to boil, reduce heat, and simmer, covered, for about 40 minutes or until lentils are tender. 3. Stir in noodles and simmer, covered, about 7 minutes longer or until noodles are just tender In bowl, whisk flour, and 1 cup water until smooth. Whisk flour mixture into soup and simmer, sitrring often for 2 - 4 minutes or until soup is thickened and no raw flour taste remains. 4. Stir in half of the parsley and cilantro, and all of the reamaining lemon juice. Taste and adjust seasonsing, adding up to 1/2 tsp more sale if needed. Garnish with remaining parsley and cilantro.
NUTRITIONAL FACTS- Serving size - 1 = 322 g. Servings per recipoe - 6 amount per serving- Calories - 321 Calories from fat - 50 Total Fat 5.5g Saturated fat 2.6 g Cholesterol 10.1 mg Sugars 7.5 g Sodium 794.0 mg Total Cargohydrate - 55.6 g. Dietary Fibre - 16.8 g Sugars 7.5 g. Protein 14.7 g.


Originally Submitted
4/10/2011





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