Wednesday, August 15, 2012
2 tablespoons olive oil
2 cups of diced onions
1 stalk of celery
6 tablespoons minced fresh parsley
2 tablespoons minced fresh cilantro
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon tumeric
1 teaspoon paprika
1 teaspoon caraway seeds
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 bay leaf
1 1/2 quarts of water or vegetable broth
1 cup cooked chickpeas, rinsed and drained
1/2 cup dried lentils
1 can (28 ounces) crushed tomatoes
3 tablespoons unbleached flour mixed with 1/2 cup cold water
1 tablespoon tomato paste
8 to 10 lemon slices
Heat the olive oil in a large soup pot over medium heat. Add the onions, celery, parsley and cook, until the onions are soft.
Add to that the cilantro, salt, pepper, tumeric, paprika, caraway seeds, ginger, cinnamon, and bay leaf and stir until mixed.
Add the water or broth, chickpeas, lentils, and tomatoes, and bring to a boil. Then reduce to a simmer and cook, covered until the lentils are soft, about 20 minutes.
Before serving add the flour mixture and stir in the tomato paste. Heat through.
Adjust the seasonings and serve with sliced lemon in each bowl of soup.
You're off on the Road to Morocco!