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Moroccan Lentil Soup

 

66

Yield

10

servings

Prep

20

min

Cook

1

hrs

Ready

1

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 tablespoon stock
2 medium onions
sliced
28 ozs tomatoes
undrained
*
¼ teaspoon ginger
ground
*
¼ teaspoon turmeric
*
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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 5108% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1563mg 65%
Total Carbohydrate 32g 32%
Dietary Fiber 23g 90%
Sugars g
Protein 47g
Vitamin A 2% Vitamin C 42%
Calcium 15% Iron 36%
* based on a 2,000 calorie diet How is this calculated?

 

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