Moroccan lentil soup

 
                            Moroccan Lentil Soup
 
 Recipe By     : Kitty Morse: 365 Ways to Cook Vegetarian
 Serving Size  : 8    Preparation Time :2:00
 Categories    : Soup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tbsps         broth
    2      med           onions -- sliced
   28      ozs           tomatoes
      1/4  tsp           ground ginger
      1/4  tsp           turmeric
      1/8  tsp           saffron threads -- crushed
      1/2  c             cilantro -- chopped
    1      c             lentils -- rinsed
      1/2  c             wheat berries
    6      c             vegetable broth -- or water
   15      ozs           garbanzo beans, canned -- rinsed and drained
      1/4  c             fatfree egg substitute
    2                    lemons
    2      tsps          salt
    1      tsp           pepper
 
 In soup pot, saute onions in 2 tbsp. broth until softened. In blender or food
processor, combine tomatoes with their juice, spices and cliantro. Puree until
fairly smooth. Add to onions. Simmer covered 5 minutes. Add lentils, wheat
berries and broth or water. Cover tightly. If using crockpot, set on medieum
heat 8-10 hours, or low heat overnight. On stove, simmer until wheat is tender,
about 1-1/2 hours. About 15 minutes before serving, add garbanzos. About 10
minutes before serving, beat egg with juice of one lemon. Reduce heat to
simmer; stir egg mixture into soup until forms strands. Season with salt and
pepper. To serve, squeeze juice of remaining lemon into soup bowls before
ladling in soup.
 
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 Per serving: 348 Calories; 5g Fat (11% calories from fat); 18g Protein; 64g
Carbohydrate; 2mg Cholesterol; 2095mg Sodium
 
 Serving Ideas : Accompany with a tasty, chewy bread and salad or tabbouli
 
 
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 1604 0 0 0 0 0 0