Tunisian Tomato Soup with Chickpeas and Lentils
Ingredients
1 15-ounce cans chickpeas
1 cup uncooked lentils (any kind), rinsed and picked over
1 cinnamon stick
2 Tbsp olive oil
4 cups minced onion
2 Tbsp minced garlic
2 tsp salt
1 tsp turmeric
1 1/2 tsp cumin seeds
2 tsp ground cumin
2 to 3 bay leaves
1 28-ounce can crushed tomatoes
black pepper and cayenne to taste
3 Tbsp fresh lemon juice (or to taste)
Ingredients
1 15-ounce cans chickpeas
1 cup uncooked lentils (any kind), rinsed and picked over
1 cinnamon stick
2 Tbsp olive oil
4 cups minced onion
2 Tbsp minced garlic
2 tsp salt
1 tsp turmeric
1 1/2 tsp cumin seeds
2 tsp ground cumin
2 to 3 bay leaves
1 28-ounce can crushed tomatoes
black pepper and cayenne to taste
3 Tbsp fresh lemon juice (or to taste)
Directions
Cook the lentils with the cinnamon stick in 7 cups water until tender-about 30 minutes. Remove and discard the cinnamon stick, and drain the legumes, saving the water. Meanwhile, heat the oil in a soup pot or Dutch oven. Add the onion, garlic, salt, turmeric, cumin seeds, ground cumin and bay leaves and sauté over medium heat for 5 to 8 minutes, or until the onions are soft. Add 6 cups of water (including the reserved cooking water from the lentils) and the tomatoes and bring to a boil. Lower the heat to a simmer, partially cover, and cook for another 15 minutes or so. (The timing does not need to be exact.) Fish out and discard the bay leaves. Stir in the drained chickpeas and lentils and cook for only about 5 minutes longer, so the legumes won't become mushy. Season to taste with freshly ground black pepper, cayenne and lemon juice. Serve hot, topped with some yogurt, a sprinkling of parsley or mint and currants, if desired.
Cook the lentils with the cinnamon stick in 7 cups water until tender-about 30 minutes. Remove and discard the cinnamon stick, and drain the legumes, saving the water. Meanwhile, heat the oil in a soup pot or Dutch oven. Add the onion, garlic, salt, turmeric, cumin seeds, ground cumin and bay leaves and sauté over medium heat for 5 to 8 minutes, or until the onions are soft. Add 6 cups of water (including the reserved cooking water from the lentils) and the tomatoes and bring to a boil. Lower the heat to a simmer, partially cover, and cook for another 15 minutes or so. (The timing does not need to be exact.) Fish out and discard the bay leaves. Stir in the drained chickpeas and lentils and cook for only about 5 minutes longer, so the legumes won't become mushy. Season to taste with freshly ground black pepper, cayenne and lemon juice. Serve hot, topped with some yogurt, a sprinkling of parsley or mint and currants, if desired.
