| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Moroccan |
Soup |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
Date: Sun, 5 May 1996 11:48:58 -0600
From: Linda Brock <mcgimp@dmi.net>
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.
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