• 75minutes
  • 305calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup lentils , sorted & rinsed

  2. 1 cinnamon stick

  3. 7 cups water (more or less)

  4. 1 tablespoon olive oil

  5. 3 cups minced onions

  6. 2 tablespoons minced garlic

  7. 2 teaspoons salt

  8. 1 teaspoon turmeric

  9. 1 1/2 teaspoons cumin seeds

  10. 2 teaspoons ground cumin

  11. 3 bay leaves

  12. 1 (28 ounce) can crushed tomatoes

  13. 2 cups cooked chickpeas , drained and rinsed (canned is fine)

  14. black pepper

  15. cayenne pepper

  16. currant

  17. plain yogurt

  18. parsley , chopped

  19. fresh mint , chopped

Instructions Jump to Ingredients ↑

  1. In a large soup pot, place lentils with the cinnamon stick in 7 cups water and bring to a boil. Reduce heat and cook until tender, about 30 minutes. Remove and discard the cinnamon stick and drain the lentils, reserving the liquid.

  2. 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. If the pot gets a bit dry moisten with some of the reserved lentil water.

  3. Measure out the reserved lentil water and add water to reach 6 cups of liquid and return to soup pot with the spiced cooked onions. 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.

  4. Stir in the chickpeas and lentils and cook for about 5 minutes to warm through. The legumes should not become mushy.

  5. Season to taste with the two peppers and lemon juice; adjust salt.

  6. Serve hot with some yogurt [omit for Vegan], a sprinkling of parsley or mint, and currants, if desired.


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