 |
Moroccan Lentil Soup
Recipe By : Kitty Morse: 365 Ways to Cook Vegetarian
Serving Size : 8 Preparation Time :2:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsps broth
2 med onions -- sliced
28 ozs tomatoes
1/4 tsp ground ginger
1/4 tsp turmeric
1/8 tsp saffron threads -- crushed
1/2 c cilantro -- chopped
1 c lentils -- rinsed
1/2 c wheat berries
6 c vegetable broth -- or water
15 ozs garbanzo beans, canned -- rinsed and drained
1/4 c fatfree egg substitute
2 lemons
2 tsps salt
1 tsp pepper
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
Nutr. Assoc. : 0 0 0 0 0 0 0 0 1604 0 0 0 0 0 0
|
