Pub date
2007-05-03
Chickpea and Lentil Soup
Source: Editor:Alex Read:
Chickpea and Lentil Soup
1. Ingredients
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- 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
- 1 2/3 cups drained and rinsed canned chickpeas
- 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.
Yield: 4 servings
3. Still Hungry?
Notes:
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.
Wine
What a combination this dish and gewurztraminer will make. The wine's full body will stand up to the soup, and the complex interplay of spices between the wine and soup will keep you fascinated. The wine can be from Washington or Alsace, but it should be dry.
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