Tomato Soup With Chickpeas and Lentils (Tunisia)
"Recipe posted for ZWT6 (for my vegan and vegetarian friens) as a typical North African recipe from Tunisia. Found on recipeisland.com."
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 cup chickpeas, cooked
- 1 cup lentils
- 1 stick cinnamon
- 2 tablespoons olive oil
- 3 garlic cloves, chopped
- 4 small onions, chopped
- 2 teaspoons salt
- 1 teaspoon turmeric
- 1 teaspoon cumin seed
- 2 teaspoons cumin
- 2 medium bay leaves
- 2 (15 ounce) cans diced tomatoes
- pepper
- cayenne
- 1 small lemon, juice of
- mint, chopped
- 6 cups vegetable broth
directions
- Bring lentils and cinnamon stick to a boil in the broth. Simmer for 30 minutes. Remove cinnamon and discard.
- Saute onion, garlic, salt, turmeric, cumin seed, cumin and bay leaves in oil for 8 minutes. Add to the lentil mixture.
- Add tomatoes and simmer for 15 minutes. Remove and discard bay leaves.
- Add chickpeas and simmer for 5 minutes.
- Season with pepper, cayenne and lemon juice. Remove from heat.
- Serve sprinkled with mint.
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Reviews
-
I made this soup today for my lunch and loved it! I'm adding it to my keeper file. Although it takes a little bit of time to make, the prep is really easy. The only modifications that I made were to add a little bit more chickpeas (I just used a can versus measuring out a cup) and I only used half of a rather juicy lemon, which was plenty of lemon juice for me. This is a really healthy, very flavorful soup. I'm looking forward to leftovers tomorrow. Thanks!
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri
