Tunisian Tomato Soup With Chickpeas And Lentils Recipe

Name: Tunisian Tomato Soup With Chickpeas And Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lentils, sorted & rinsed; 1 cinnamon stick; 7 cups water (more or less); 1 tablespoon olive oil; 3 cups minced onions; 2 tablespoons minced garlic; 2 teaspoons salt; 1 teaspoon turmeric; 1 1/2 teaspoons cumin seeds; 2 teaspoons ground cumin; 3 bay leaves; 1 (28 ounce) can crushed tomatoes; 2 cups cooked chickpeas, drained and rinsed (canned is fine); black pepper; cayenne pepper; currants (optional); plain yogurt (optional); parsley, chopped (optional); of fresh mint, chopped (optional)

Servings: persons

1 cup lentils, sorted & rinsed
1 cinnamon stick
7 cups water (more or less)
1 tablespoon olive oil
3 cups minced onions
2 tablespoons minced garlic
2 teaspoons salt
1 teaspoon turmeric
1 1/2 teaspoons cumin seeds
2 teaspoons ground cumin
3 bay leaves
1 (28 ounce) can crushed tomatoes
2 cups cooked chickpeas, drained and rinsed (canned is fine)
black pepper
cayenne pepper
currants (optional)
plain yogurt (optional)
parsley, chopped (optional)
of fresh mint, chopped (optional)

1
In a large soup pot, place lentils with the cinnamon stick in 7 cups water and bring to a boil. Reduce heat and cook until tender, about 30 minutes. Remove and discard the cinnamon stick and drain the lentils, reserving the liquid.
2
Meanwhile, heat oil in a soup pot. Add the onion, garlic, salt, turmeric, cumin seeds, ground cumin, and bay leaves. Saute over medium heat for 5 to 10 minutes or until the onions are soft. If the pot gets a bit dry moisten with some of the reserved lentil water.
3
Measure out the reserved lentil water and add water to reach 6 cups of liquid and return to soup pot with the spiced cooked onions. Add the canned crushed tomatoes with juice and bring to a boil. Lower heat to a simmer, partially cover and cook for another 15 minutes or so.
4
Stir in the chickpeas and lentils and cook for about 5 minutes to warm through. The legumes should not become mushy.
5
Season to taste with the two peppers and lemon juice; adjust salt.
6
Serve hot with some yogurt [omit for Vegan], a sprinkling of parsley or mint, and currants, if desired.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup lentils, sorted & rinsed, 1 cinnamon stick, 7 cups water (more or less), 1 tablespoon olive oil, and more.

Yes, Tunisian Tomato Soup With Chickpeas And Lentils falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tunisian Tomato Soup With Chickpeas And Lentils

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