Lentil and Chick Pea Soup
From Andy Balinsky
Melt the margarine in a large pot, then cook the spices, celery, and
chopped onions over medium heat for 5 minutes.
- 1/2 cup dried chick peas (garbanzos), soaked overnight in plenty
of water with a pinch of baking soda
(substitute 2 cups drained canned garbanzos)
- a pinch of saffron threads, pulverized
- 1 tsp ground turmeric
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 tsp black pepper
- 1 stick (1/4 cup) margarine
- 3/4 cup chopped celery
- 2 medium yellow onions, chopped
- 1 cup chopped leaves and stems of fresh coriander
(a.k.a. cilantro or chinese parsley). Leave a few sprigs unchopped
- 1 large can (22 oz?) Italian plum ('pear-shaped') tomatoes,
seeded, drained, and chopped
(add some of the drained juice to bring volume up to 2 cups. )
- 2 tsp salt (or to taste - use less if you used canned garbanzos)
- 3/4 cup dried lentils, rinsed (discard any pebbles)
- 2 quarts water
- 1/2 lemon (squeezed)
- some thin slices of lemon
Add the coriander and tomatoes, then cook for another 15 minutes.
Add the water, lentils, garbanzos, and salt.
Bring to a boil and simmer, partially covered, for about 2 hours (until
the garbanzos are cooked).
Just before serving, stir in the lemon juice and garnish with reserved
coriander sprigs and lemon slices.