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Nabbed this from a Whole Foods recipe. Very good especially with the chamoula (separate recipe). This is very chunky, if you want a thin soup add more veggie broth, if you want a thicker soup take some of the chickpeas and lentils and puree them in a blender, then add them back into the soup.
- 4 tablespoons extra virgin olive oil
- 1 medium white onion, chopped (about 1 cup)
- 1 medium red onion, chopped (about 1 cup)
- 1 fennel bulb, peeled, cored and chopped (about 1 cup)
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon ground cinnamon
- 1 pinch saffron thread (optional)
- 2 (14 ounce) cans chopped tomatoes (with juice)
- 2 garlic cloves, minced
- 2 tablespoons sugar (or to taste)
- 4 cups low sodium vegetable broth
- 1 cup dried lentils, picked through and rinsed
- 3 cups canned chick-peas, drained and rinsed
- 4 sprigs cilantro
- 4 sprigs parsley
- 2 dried bay leaves
- salt and pepper
- In a medium sized pot heat the olive oil at medium heat and add fennel, gently cooking for a couple of minutes while the fennel releases its natural juices.
- Add the red and white onions, cook until soft and translucent, but without turning brown, stirring mixture from time to time, about 12 minutes.
- Add tomatoes and increase heat to high until the mixture comes to a simmer (about 5 minutes).
- Add the ginger, turmeric, cinnamon, garlic and saffron if using, letting them infuse the mixture with their flavors for a few more minutes.
- Add the lentils, vegetable stock, sprigs of cilantro and parsley and bay leaves and bring to a boil, then reduce heat to a simmer.
- Season with salt, pepper and sugar, stirring the mixture a couple of times. Cover pot and let simmer for about 25 minutes or until the lentils are tender.
- Add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through.
- Mix well, season again with salt, pepper and sugar to taste. Remove bay leafs and sprigs of cilantro and parsley.
I made this soup for a friend. She's not fond of cilantro, so I cut down on that and added more parsley. Also, threw in an extra cup of chick peas so as not to waste them and used fresh ginger rather than ground ginger. My grocery store didn't have a fennel bulb, so I used an anise bulb. I really liked the flavour and would definitely make this recipe again. I also served it with corn bread. It was a big hit.
Made this soup for a football party and it was a big hit! I doubled the cinnamon and the garlic and served it with cornbread that my MIL made. Yummy! Thank you for sharing!
This was excellent! I omitted the saffron and used 1/2 tsp. freshly grated ginger instead of ground, which came out great. I'd recommend going fairly light on the salt/pepper - the flavors are great already, and even with low-sodium vegetable broth, there's plenty of salt there in the first place. I also just threw the chickpeas in about 10 min. into the 25 min. simmering step, and they came out fine.