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Moroccan Lentil and Garbanzo Bean Soup
Mary Lawrence found it in the Oregonian
A delicious and hearty high-protein stew.
30 ml 2 T. olive oil
1 large onion, diced
2 large carrots
2 ribs celery, diced
1 red pepper, diced
2 ml1/2 tsp. ginger
5 ml1 tsp. cumin
1 ml1/4 tsp. cinnamon
2 tsp.salt
2 ml1/2 tsp. pepper
240 ml1 c. dried brown or green lentils
1 (15-oz.) can crushed tomatoes
1660 ml7 c. water
1 (15-oz.) can garbanzo beans
59 ml1/4 c. chopped fresh cilantro
juice of 1/2 lemon
In a large soup pot, heat oil over moderate heat. Add the onion, carrots, celery and red pepper. Cook, stirring occasionally, until veggies start to soften----about 10 minutes. Stir in the ginger, cumin, cinnamon, pepper, salt, lentils, tomatoes and water. Bring to a boil. Reduce the heat and simmer, partially covered, until the lentils are tender, about 30 minutes.
Add the garbanzo beans to the soup and continue simmering about 10 minutes longer. Remove the pot from the heat. Stir in the cilantro and lemon juice. Taste the soup before serving and add salt or pepper as needed.