Title: Tunisian Tomato Soup with Chickpeas and Lentils (Katzen)
Categories: Soups, And, Stews
Yield: 6 Servings

1 c Lentils; sorted & rinsed
1 Cinnamon stick
7 c Water; more or less
1 tb Olive oil; may be doubled
4 c Minced onion
2 tb Minced garlic
2 ts Salt
1 ts Turmeric
1 1/2 ts Cumin seed
2 ts Ground cumin
3 Bay leaves
28 oz Tomatoes; crushed
2 c Cooked chickpeas; drained
-and rinsed
Black pepper; to taste
Cayenne pepper; to taste

Cook lentils with the cinnamon stick in 7 cups water until tender, about 30
minutes. Remove and discard the cinnamon stick and drain the lentils,
saving the water, if any is left.

Meanwhile, heat oil in a soup pot. Add the onion, garlic, salt, turmeric,
cumin seeds, ground cumin, and bay leaves. Saute over medium heat for 5 to
10 minutes or until the onions are soft.

Add 6 cups of water, including the reserved cooking water from lentils, if
any. Add the canned crushed tomatoes with juice and bring to a boil. Lower
heat to a simmer, partially cover and cook for another 15 minutes or so.
The timing is not exact.

Stir in the chickpeas and lentils and cook for about 5 minutes to warm
through. The legumes should not become mushy. Season to taste with the two
peppers and lemon juice; adjust salt. Serve hot with some yogurt, a
sprinkling of parsley or mint, and currants, if desired.

PER CUP: 282CAL, 4.9G fat (14.9% cff); 47.2G carb. If another Tablespoon of
oil is used to saute and flavor the onion: PER SERVING: 302CAL, 7.2G fat
(20.3% cff); 47.2G carb.

Recipe by: Mollie Katzen's Vegetable Heaven (1997)

Posted to Digest eat-lf.v097.n011 by KitPATh on
Jan 12, 1998