- 1 large bunch fresh cilantro
- 1 large bunch fresh parsley
- 8 cups chicken broth or vegetable broth
- 1 cup dried green lentils or dried brown lentils
- 2 cans (19 oz/540 mL each) tomatoes, drained and chopped
- 1 can (19 oz/540 mL) chickpeas, drained and rinsed
- 2 onions, chopped
- 2 tsp cinnamon
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 tsp pepper
- ¼ cup lemon juice
- 2 tbsp extra-virgin olive oil
- 1 lemon, thinly sliced
- 12 dates, pitted and halved
- 1 tbsp cinnamon
1 Chop 1/4 cup each of the cilantro and parsley; set aside. Tie together remaining cilantro and parsley; place in large saucepan. Add broth; bring to boil. Reduce heat to low, cover and simmer for 15 minutes.
2 Discard herb bundle. Add lentils; cover and simmer for 15 minutes. Add tomatoes, chickpeas, onions, cinnamon, cumin, ginger, turmeric and pepper; cover and simmer for 30 minutes.
3 In food processor or blender, puree 3 cups of the soup. Return to pot and heat through. Stir in lemon juice, oil and reserved chopped herbs.
Garnish: Ladle soup into bowls. Top with lemon slices and dates; sprinkle with cinnamon.
Makes 8 servings.
Nutrional information per serving : about 285 cal, 16 g pro, 6 g total fat (1 g sat. fat), 44 g carb, 7 g fibre, 0 mg chol, 1,031 mg sodium. % RDI: 8% calcium, 36% iron,6% vit A, 27% vit C, 76% folate.
Also, try these:
Beef and noodle soup
Split pea and ham soup
Roasted red pepper and zucchini soup
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Excerpted from Canadian Living: The International Collection by The Canadian Living Test Kitchen Copyright © 2011 by The Canadian Living Test Kitchen. Excerpted by permission of Transcontinental. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.