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Moroccan Lentil Soup

Recipe name:
Moroccan Lentil Soup

Recipe category:
Beans And Grains

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Recipe detials:
Beans and Grains

2 tbsps broth 2 med onions -- sliced 28 ozs tomatoes 1/4 tsp ground ginger 1/4 tsp turmeric 1/8 tsp saffron threads -- crushed 1/2 c cilantro -- chopped 1 c lentils -- rinsed 1/2 c wheat berries 6 c vegetable broth -- or water 15 ozs garbanzo beans, canned -- rinsed and drained 1/4 c fatfree egg substitute 2 lemons 2 tsps salt 1 tsp pepper In soup pot, saute onions in 2 tbsp. broth until softened. In blender or food processor, combine tomatoes with their juice, spices and cliantro. Puree until fairly smooth. Add to onions. Simmer covered 5 minutes. Add lentils, wheat berries and broth or water. Cover tightly. If using crockpot, set on medieum heat 8-10 hours, or low heat overnight. On stove, simmer until wheat is tender, about 1-1/2 hours. About 15 minutes before serving, add garbanzos. About 10 minutes before serving, beat egg with juice of one lemon. Reduce heat to simmer; stir egg mixture into soup until forms strands. Season with salt and pepper. To serve, squeeze juice of remaining lemon into soup bowls before ladling in soup.

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Moroccan Lentil Soup

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