Ingredients
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1 large onion, chopped
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1 cup chopped parsley
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1 can chickpeas
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1 teaspoon black pepper
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2 teaspoons garam masala
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1 teaspoon ginger
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1 teaspoon turmeric
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2 tablespoons butter
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1/2 teaspoon cinnamon
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1/2 cup dried brown lentils
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2 tablespoons coriander leaves
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1 (28 ounce) can crushed tomatoes
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3 tablespoons semolina or 3 tablespoons flour, mixed with
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1/2 cup water
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salt
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lemon wedge (to serve)
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1 stalk celery & leaves, chopped
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1 bouillon cube, preferably beef
Instructions
- In a large soup pot, saute the onion, parsley, celery, pepper and turmeric in the butter for a few minutes, then add the cinnamon and other spices.
- Saute on very low heat for about 15 minutes or less, until the onions are soft and the spices are well-distributed.
- Wash the lentils.
- Puree the coriander leaves in a blender with a little water, or pound with a mortar and pestle.
- Add both to the pot, along with the crushed tomatoes (I also like to puree the tomatoes in the blender before I add them, to eliminate any large chunks that might remain).
- Cook for 15 minutes over low heat, and then add 1 1/2 quarts of water (about 7 cups).
- Add the soup cube.
- Cook on low/medium heat until the lentils are soft (I usually let the soup cook for about 2 hours to allow the flavors to blend).
- A few minutes before serving, add salt to the soup (you could also add some vermicelli or other small soup noodle at this point, but I personally don't; if you do, make sure to allow an extra few minutes for the noodles to cook).
- Add the flour and water mixture; mix well to prevent lumps from forming.
- Serve with lemon wedges on the side, to be squeezed over the soup.