Moroccan Lentil Soup
63
63
Ingredients
| 2 | tablespoon |
stock
|
|
| 2 | medium |
onions
sliced |
|
| 28 | ozs |
tomatoes
undrained |
* |
| ¼ | teaspoon |
ginger
ground |
* |
| ¼ | teaspoon |
turmeric
|
* |
| ⅛ | teaspoon |
saffron threads
crushed |
* |
| ½ | cup |
cilantro
chopped |
|
| 1 | cup |
lentils
rinsed |
|
| ½ | cup |
wheat berries
|
* |
| 6 | cups |
vegetable stock
or water |
|
| 15 | ozs |
chickpeas (garbanzo beans)
canned , rinsed and drained |
* |
| 1 |
eggs
|
* | |
| 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.
Purée 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 to 10 hours, or low heat overnight.
On stove, simmer until wheat is tender, about 1½ 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.
