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