Tunisian Tomato Soup With Chickpeas and Lentils

Recipe by justcallmetoni
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large soup pot, place lentils with the cinnamon stick in 7 cups water and bring to a boil. Reduce heat and cook until tender, about 30 minutes. Remove and discard the cinnamon stick and drain the lentils, reserving the liquid.
  • Meanwhile, heat oil in a soup pot. Add the onion, garlic, salt, turmeric, cumin seeds, ground cumin, and bay leaves. Saute over medium heat for 5 to 10 minutes or until the onions are soft. If the pot gets a bit dry moisten with some of the reserved lentil water.
  • Measure out the reserved lentil water and add water to reach 6 cups of liquid and return to soup pot with the spiced cooked onions. Add the canned crushed tomatoes with juice and bring to a boil. Lower heat to a simmer, partially cover and cook for another 15 minutes or so.
  • Stir in the chickpeas and lentils and cook for about 5 minutes to warm through. The legumes should not become mushy.
  • Season to taste with the two peppers and lemon juice; adjust salt.
  • Serve hot with some yogurt [omit for Vegan], a sprinkling of parsley or mint, and currants, if desired.
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