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Moroccan Ramadan Soup
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- #35581
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 teaspoon olive oil
1/4 cup chopped white onion
1 clove garlic, peeled and crushed
1/4 cup chopped celery
1 can (16 ounce size) crushed tomatoes in juice
2 cups chicken stock
1/4 cup garbanzo beans
1/8 cup lentils
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon cumin
1/4 teaspoon turmeric
1/4 cup vermicelli, broken into 2 inch pieces
1 tablespoon flour
1 teaspoon lemon juice
1 tablespoon fresh cilantro leaves, stems removed
1 tablespoon fresh Italian parsley, stems removed
directions
In a medium stockpot, heat olive oil until sizzling. Add the onion, garlic and celery, cooking until translucent.
Add tomatoes, chicken stock, garbanzo beans, lentils, black pepper, cinnamon cumin and turmeric to the stockpot. Cook over low heat for 40 minutes, or until the garbanzo beans and lentils become tender.
Add the vermicelli to the soup. Mix flour with lemon juice and form into a paste. Add flour paste gradually to the soup until the soup thickens. Simmer for an additional 3 minutes. Stir in cilantro and Italian parsley.
added by
lindatn
nutrition data
Nutritional data has not been calculated yet.
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