Moroccan Lentil Soup

Moroccan Lentil Soup

Recipe By : Kitty Morse: 365 Ways to Cook Vegetarian

8 Preparation Time :

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,

1-1/2 hours. About 15 minutes before serving, add garbanzos. About 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.

348 Calories;

5g Fat (11% calories from fat);

18g Protein;

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