Moroccan Lentil Soup

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.