Recipe of Moroccan Lentil Soup - Food Recipes

* Exported from MasterCook Mac * Moroccan Lentil Soup

Recipe By : Kitty Morse: 365 Ways to Cook Vegetarian
Serving Size : 8
Preparation Time :2:00
Categories : Soup

Ingredients - 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, about 1-1/2 hours. About 15 minutes before serving, add garbanzos. About 10 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. - - - - - - - - - - - - - - - - - - Per serving: 348 Calories; 5g Fat (11% calories from fat); 18g Protein; 64g Carbohydrate; 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