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“I found this on foodbycountry.com. I'm posting it for ZWT 6. Morocco North Africa”
READY IN:
45mins
SERVES:
6-8
YIELD:
1 pot of soup
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, heat half the oil. Add onion and cook 10 minutes, until soft.
  2. Add the garlic, turmeric, ginger, and cumin and cook a few more minutes.
  3. Stir in the stock and add the lentils and tomatoes.
  4. Bring to a boil, cover and simmer 20 minutes or until lentils are soft.
  5. Stir in chickpeas, remaining olive oil, cilantro, parsley, salt, pepper and lemon juice and simmer 5 more minutes.

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