MOROCCAN LENTIL AND CHICKPEA SOUP (Sherri)
This is great with pita or some kind of flat bread.
Yield
4 servingsPrep
20 minCook
20 minReady
60 minIngredients
1 Tbl plus 1 tsp olive oil
1 cup chopped onion
4 carrots chopped
2 celery stalks chopped
3 cloves garlic
2 tsp ginger
2 tsp cumin
1/2 tsp thyme
1/2 tsp turmeric
pinch cloves
8 oz lentils
1 potato diced
1 14 oz can tomatoes
1 10 oz can tomato sauce
2 cups veggie broth
3 cups water
1 bay leaf
salt and pepper
1 can garbanzo beans
Ingredients
1 Tbl plus 1 tsp olive oil
1 cup chopped onion
4 carrots chopped
2 celery stalks chopped
3 cloves garlic
2 tsp ginger
2 tsp cumin
1/2 tsp thyme
1/2 tsp turmeric
pinch cloves
8 oz lentils
1 potato diced
1 14 oz can tomatoes
1 10 oz can tomato sauce
2 cups veggie broth
3 cups water
1 bay leaf
salt and pepper
1 can garbanzo beans
Directions
Sauté olive oil, onion, carrots and celery. Stir in garlic, ginger, cumin, thyme, turmeric, and cloves and cook for 30 seconds.
Add remaining ingredients excpet garbanzo beans.
Cover and simmer until lentil are cooked 30 to 45 minutes.
Add 1 can chick peas, rinsed and cook 10 more minutes.
