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Moroccan Lentil Soup

2 tb Broth
2 md Onions; sliced
1 cn (28-oz) tomatoes
1/4 ts Ground ginger
1/4 ts Turmeric
1/8 ts Saffron threads; crushed
1/2 c Cilantro; chopped
1 c Lentils; rinsed
1/2 c Wheat berries
6 c Vegetable broth; or water
1 cn (15-oz) garbanzo beans; canned; rinsed and drained
1/4 c Fatfree egg substitute
2 Lemons
2 ts Salt
1 ts 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 slow cooker, 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.

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