This rich and filling Lebanese winter soup taste just as good the day after it’s made!
Yield: Serves 8 to 10
1 1/2 cups chickpeas, soaked in water for at least one hour or overnight
one large onion, coarsely chopped
1 (14 ounce) can whole tomatoes, chopped
3 celery sticks with leaves, sliced
2 tablespoons tomato paste
one half to three-quarter teaspoon ground ginger
1 teaspoon cinnamon
1 cup large green or brown lentils, soak for one hour and drained
juice of half a lemon
about 4 zucchini, sliced
4 ounces vermicelli, broken into bits by crushing your hands
1 large bunch (half cup) flat-leaf parsley, coarsely chopped
1 large bunch (1/2 cup) Cilantro, Coarsely Chopped
How to Make
drain the chickpeas and put them in a large pan with 5 1/2 pint water, the onion, tomatoes, celery, and tomato paste. Add pepper to taste and simmer, covered, for one hour or until the chickpeas are very tender.
Add the ginger, cinnamon, and lentils and cook for 20 min. or until the lentils are soft. Add salt to taste.
Add the lemon juice, zucchini, and vermicelli, and more water if necessary and cook for 10 min. Just before serving stir in the parsley and cilantro.
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