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Tunisian Tomato Soup With Chickpeas And Lentils

Tunisian Tomato Soup With Chickpeas And Lentils comes together with Lentils, Cinnamon Stick, Water, Olive Oil, and Onion. Ready in about 45 min, it serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 cup
• 1
• 7 cup
• 1 tbsp
• 4 cup
• 2 tbsp
• 2 tsp
• 1 tsp
• 1 1/2 tsp
• 2 tsp
• 3
• 28 oz

Method (preview)

1. 1

   Cook lentils with the cinnamon stick in 7 cups water until tender, about 30 minutes.

2. 2

   Remove and discard the cinnamon stick and drain the lentils, saving the water, if any is left.

3. 3

   Meanwhile, heat oil in a soup pot.

4. 4

   Add the onion, garlic, salt, turmeric, cumin seeds, ground cumin, and bay leaves.

5. 5

   Saute over medium heat for 5 to 10 minutes or until the onions are soft.

6. 6

   Add 6 cups of water, including the reserved cooking water from lentils, if any.

7. 7

   Add the canned crushed tomatoes with juice and bring to a boil.

8. 8

   Lower heat to a simmer, partially cover and cook for another 15 minutes or so.

9. 9

   The timing is not exact.

10. 10

    Stir in the chickpeas and lentils and cook for about 5 minutes to warm through.

11. 11

    The legumes should not become mushy.

12. 12

    Season to taste with the two peppers and lemon juice; adjust salt.

13. 13

    Serve hot with some yogurt, a sprinkling of parsley or mint, and currants, if desired.

14. 14

    PER CUP: 282CAL, 4.