Moroccan Lentil Soup

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Time to Prepare this Recipe 1 hours Prep: 20 minutes Cook: 1 hours
Calories Per Serving and Nutrition Information 569 calories per serving view nutrition facts
# of servings this recipe makes 10 servings suggest servings
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Ingredients

2 tablespoon broth
2 medium onions sliced
28 ozs tomatoes undrained
1/4 teaspoon ginger ground
1/4 teaspoon turmeric
1/8 teaspoon saffron threads crushed
1/2 cup cilantro chopped
1 cup lentils rinsed
1/2 cup wheat berries
6 cups vegetable stock or water
15 ozs chickpeas (garbanzo beans) canned , rinsed and drained
1 egg
2 each lemons
2 teaspoons salt
1 teaspoon black pepper

Directions

In soup pot, sauté onions in 2 tablespoons broth until softened.

In blender or food processor, combine tomatoes with their juice, spices and cliantro.

Puree until fairly smooth.

Add to onions.

Simmer covered 5 minutes.

Add lentils, wheat berries and broth or water.

Cover tightly.

If using crockpot, set on medieum heat 8-10 hours, or low heat overnight.

On stove, simmer until wheat is tender, about 1-1/2 hours.

About 15 minutes before serving, add garbanzos.

About 10 minutes before serving, beat egg with juice of one lemon.

Reduce heat to simmer; stir egg mixture into soup until forms strands.

Season with salt and pepper.

To serve, squeeze juice of remaining lemon into soup bowls before ladling in soup.

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Nutrition Facts

Serving Size 211g
Amount per Serving
Calories 569 11% of calories from fat
% Daily Value*
Total Fat 7.0g10%
 Saturated Fat 1.0g5%
 Trans Fat 0.0g
Cholesterol 3mg1%
Sodium 2188mg91%
Total Carbohydrate 104.0g35%
 Dietary Fiber 23.0g90%
 Sugars 2.0g
Protein 26.0g52%
Vitamin A 50%  Vitamin C 44%
Calcium 15%  Iron 39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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