Tomato Soup With Chickpeas and Lentils (Tunisia)

Recipe posted for ZWT6 (for my vegan and vegetarian friens) as a typical North African recipe from Tunisia. Found on recipeisland.com.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  cup chickpeas, cooked
• 1  cup lentils
• 1  stick cinnamon
• 2  tablespoons olive oil
• 3  garlic cloves, chopped
• 4  small onions, chopped
• 2  teaspoons salt
• 1  teaspoon turmeric
• 1  teaspoon cumin seed
• 2  teaspoons cumin
• 2  medium bay leaves
• 2 (15 ounce) cans diced tomatoes
•  pepper
•  cayenne
• 1  small lemon, juice of
•  mint, chopped
• 6  cups vegetable broth

Directions

1. Bring lentils and cinnamon stick to a boil in the broth. Simmer for 30 minutes. Remove cinnamon and discard.
2. Saute onion, garlic, salt, turmeric, cumin seed, cumin and bay leaves in oil for 8 minutes. Add to the lentil mixture.
3. Add tomatoes and simmer for 15 minutes. Remove and discard bay leaves.
4. Add chickpeas and simmer for 5 minutes.
5. Season with pepper, cayenne and lemon juice. Remove from heat.
6. Serve sprinkled with mint.