Title: Moroccan Lentil Soup
Categories: Soup
Yield: 8 Servings

2 tb Broth
2 md Onions; sliced
1 cn (28-oz) tomatoes
1/4 ts Ground ginger
1/4 ts Turmeric
1/8 ts Saffron threads; crushed
1/2 c Cilantro; chopped
1 c Lentils; rinsed
1/2 c Wheat berries
6 c Vegetable broth; or water
1 cn (15-oz) garbanzo beans;
-canned; rinsed and drained
1/4 c Fatfree egg substitute
2 Lemons
2 ts Salt
1 ts Pepper

Date: Sun, 5 May 1996 11:48:58 -0600

From: Linda Brock

Recipe By: Kitty Morse: 365 Ways to Cook Vegetarian
In soup pot, saute onions in 2 tbsp. broth until softened. In blender or
food processor, combine tomatoes with their juice, spices and cliantro.
Puree until fairly smooth. Add to onions. Simmer covered 5 minutes. Add
lentils, wheat berries and broth or water. Cover tightly. If using
crockpot, set on medieum heat 8-10 hours, or low heat overnight. On stove,
simmer until wheat is tender, about 1-1/2 hours. About 15 minutes before
serving, add garbanzos. About 10 minutes before serving, beat egg with
juice of one lemon. Reduce heat to simmer; stir egg mixture into soup until
forms strands. Season with salt and pepper. To serve, squeeze juice of
remaining lemon into soup bowls before ladling in soup.

Per serving: 348 Calories; 5g Fat (11% calories from fat); 18g Protein; 64g
Carbohydrate; 2mg Cholesterol; 2095mg Sodium

Serving Ideas : Accompany with a tasty, chewy bread and salad or tabbouli

FATFREE DIGEST V96 #125

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.