honeygirl1971
12-18-2002, 09:32 AM
I thought about posting this on the soup thread already going, but when I read the original posting there I wasn't sure this actually fit. So, anyway, I've been absolutely crushed with work lately, but this soup I found on the Food & Wine website was so easy and so good I had to share it. I made it for a vegetarian friend of mine last night, alongside a salad of baby greens, green olives, apple, clementines, raisins, and pomegranate seeds, with bread and cheese on the side. It was such a simple meal, but it was great!
Here's the recipe:
Chickpea and Lentil Soup
4 SERVINGS
Harira is our favorite Moroccan soup, but we rarely have the hours it takes to simmer the lamb that's traditionally a part of it. With some trepidation, we developed this vegetarian version--and it knocked our socks off. Top each serving with a squeeze of lemon juice and a sprinkling of chopped dates for a real Moroccan feel.
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 (one 15-ounce can)
1 2/3 cups drained and rinsed canned chickpeas (one 15-ounce can)
1/3 cup chopped cilantro or parsley
1. 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.
2. 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.
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 gewürztraminer 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.
-- Quick from Scratch Soups & Salads
Visit our other American
Here's the recipe:
Chickpea and Lentil Soup
4 SERVINGS
Harira is our favorite Moroccan soup, but we rarely have the hours it takes to simmer the lamb that's traditionally a part of it. With some trepidation, we developed this vegetarian version--and it knocked our socks off. Top each serving with a squeeze of lemon juice and a sprinkling of chopped dates for a real Moroccan feel.
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 (one 15-ounce can)
1 2/3 cups drained and rinsed canned chickpeas (one 15-ounce can)
1/3 cup chopped cilantro or parsley
1. 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.
2. 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.
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 gewürztraminer 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.
-- Quick from Scratch Soups & Salads
Visit our other American