Yields
8 servings
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ingredients
1
each large bunch fresh coriander, and, parsley
8
cup chicken or vegetable stock
1
cup green or brown lentils
1
can (19 oz) chickpeas, drained, and, rinsed
2
can (each 19 oz) tomato, drained, and, chopped
2
onion, chopped
tsp cinnamon
1
tsp each ground cumin, ground ginger, turmeric, and, pepper
¼
cup lemon juice
2
Tbsp extra virgin olive oil
Garnish
1
Tbsp cinnamon
1
lemon, thinly, sliced
12
pitted dates, halved
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directions
Step 1
Chop 1/4 cup each of the coriander and parsley; set aside. Tie together remaining coriander and parsley and place in large saucepan. Add stock and bring to boil. Reduce heat to low; cover and simmer for 15 minutes. Discard herb bundle. Add lentils; cover and simmer for 15 minutes.
Step 2
Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, turmeric and pepper; cover and simmer for 30 minutes.
Step 3
In food processor or blender, purée 3 cups of the soup. Return to pot and heat through. Stir in lemon juice, oil and reserved chopped herbs.
Step 4
Ladle soup into bowls. Sprinkle with cinnamon; top with lemon slices and dates.