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Recipesoup Vegetarian
Moroccan Lentil and Chickpea Soup
one of the best vegetable soups i've had in ages! extremely easy to make and very cheap (leave out the saffron if you don't already have any)! this lemony, peppery soup is traditionally enjoyed at the end of a day of fasting during the muslim holy month of ramadan. this is a vegetarian version of the thick and aromatic soup. more like a stew. from the 2/2007 issue of canadian house & home.
complex18 ingredients12 preparation steps
Ingredients
- butter
- onions
- celery rib
- ground cinnamon
- turmeric
- salt
- ground pepper
- ground ginger
- hot pepper sauce
- saffron
- diced tomatoes
- brown lentils
- chickpeas
- vegetable broth
- vermicelli
- flour
- fresh parsley
- fresh cilantro
Preparation
- 1in large heavy saucepan or dutch oven , melt butter over medium heat
- 2stir in onion and celery and cook , covered , for 7-10 minutes or until onion is tender , stirring occasionally
- 3add cinnamon , turmeric , salt , pepper , ginger , hot pepper sauce and saffron
- 4cook , stirring , for 2 minutes
- 5add tomatoes , lentils , chickpeas and broth
- 6bring to boil , reduce heat , and simmer , covered , for about 40 minutes or until lentils are tender
- 7stir in noodles and simmer , covered , about 7 minutes longer or until noddles are just tender
- 8in bowl , whisk flour , and 1 cup water until smooth
- 9whisk flour mixture into soup and simmer , stirring often , for 2-4 minutes or until soup is thickened and no raw flour taste remains
- 10stir in half of the parsley and cilantro , and all of the lemon juice
- 11taste and adjust seasoning , adding up to 1 / 2 tsp more salt if needed
- 12garnish with remaining parsley and cilantro