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Chickpea and Lentil Soup

Source: Quick from Scratch - Soups and Salads
Active Time:  15 Minutes
Total Time:  45 Minutes Serves 4

Harira is our favorite Moroccan soup, but we rarely have the hours it takes to simmer the lamb that's traditionally a part of it. With some trepidation, we developed this vegetarian version--and it knocked our socks off. Top each serving with a squeeze of lemon juice and a sprinkling of chopped dates for a real Moroccan feel.

2 tablespoons butter
1 onion, chopped
2 ribs celery, chopped
1/2 teaspoon ground ginger
1/4 teaspoon turmeric
1/8 teaspoon ground cinnamon
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 cup lentils
6 1/2 cups water
1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
1 2/3 cups drained and rinsed canned chickpeas (one 15-ounce can)
1/3 cup chopped cilantro or parsley
In a large pot, melt the butter over moderately low heat. Add the onion and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the ginger, turmeric, cinnamon, salt, pepper, and lentils.

Add the water and tomatoes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes. Add the chickpeas and simmer 5 minutes longer. Stir in the cilantro or parsley.

Variations: *Add one-and-a-half cups of diced leftover cooked lamb with the chickpeas. *Add two cups of shredded cabbage and an additional half cup of water along with the tomatoes.
*Use saffron instead of the turmeric.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Nutrition Information
Serves 4 - Facts Per Serving:
Calories:393 Fat. Total:8g Carbohydrates, Total:64g
Cholesterol:16mg Sodium:1379mg Protein:21g
Fiber:22g % Cal. from Fat:18% Fat, Saturated:0g
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