Recipe - Moroccan Chickpea And Lentil Soup

1 md Onion, Finely Chopped
2 Stalks Celery, Finely
Chopped
2 teaspoon Vegetable Oil
One half teaspoon Cinnamon
One half teaspoon Ginger
One half teaspoon Turmeric
8 cup Water
1 1/3 cup Lentils, Rinsed
1 One half cup Cooked Chickpeas,
Canned,Drained
4 Roma Tomatoes, Finely
Chopped
One half cup Finely Chopped Cilantro
One fourth cup Lemon Juice
Salt And Pepper, To Taste

Middle Eastern for Purim

In a large pot over medhigh heat, saute onion and celery in oil until
softened, about 4 min. Add cinnamon, ginger and turmeric and stir to coat
vegetables. Add water and lentils. Bring to a boil, then reduce heat,
cover, and simmer for 45 min.

Add chickpeas and tomatoes and continue cooking for 15 min. Just before
serving, stir in cilantro, lemon juice, salt and pepper.

Makes 10 C Vegan

According to Magazine Per serving: Cal 124; Fat 2g; Carb 20g; Fib 4g; Pro
6g; Sod 19mg; CFF 14%

Recipe by: Veggie Life, Mar 1997

Posted to Digest eatlf.v097.n048 by Reggie Dwork reggie@reggie.com on
Feb 19, 1997.