Tunisian Tomato Soup With Chickpeas And Lentils (katzen)

I suspect that the one reason why the Bible does not foster self-love and self-esteem in the fashion of several strands of popular psychology is because God, unlike popular psychologists, is infinitely aware of the danger of fueling idolatry. The first temptation was the temptation to de-god God and turn self into god. Appeals to self-love and self-esteem, even at their best and even when well-intentioned, can never be far from that danger. Far better to seek the powerful remedies of the gospel.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Grains	Tunisian	And, Soups, Stews	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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
<phannema@wizard.ucr.edu> on Jan 12, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 262 Calories From Fat: 21 Total Fat: 2.5g Cholesterol: 0mg Sodium: 1211mg Potassium: 874.5mg Carbohydrates: 57.7g Fiber: 8.8g Sugar: 35.5g Protein: 8.1g