As classic as Casablanca, this Moroccan soup has a combination of heady spices that fill the air with a longing for exotic places. Traditionally made with Lamb, this is a lighter version and a great choice for vegetarians.
- 1 teaspoon olive oil
- 1/4 cup chopped white Onion
- 1 clove garlic, peeled and crushed
- 1/4 cup chopped celery
- 16 ounce canned crushed tomatoes in juice
- 2 cups chicken stock
- 1/4 cup garbanzo beans
- 1/8 cup Lentils
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cumin
- 1/4 teaspoon turmeric
- 1/4 cup vermicelli, broken into 2 inch pieces
- 1 tablespoon flour
- 1 teaspoon lemon juice
- 1 tablespoon fresh cilantro leaves, stems removed
- 1 tablespoon fresh Italian parsley, stems removed
- In a medium stockpot, heat olive oil until sizzling.
- Add the Onion, garlic and celery, cooking until translucent.
- Add tomatoes, chicken stock, garbanzo beans, Lentils, black pepper, cinnamon, cumin and turmeric to the stockpot.
- Cook over low heat for 40 minutes, or until the garbanzo beans and Lentils become tender.
- Add the vermicelli to the soup.
- Mix flour with lemon juice and form into a paste.
- Add flour paste gradually to the soup until the soup thickens.
- Simmer for an additional 3 minutes.
- Stir in cilantro and Italian parsley.
Contributed by Edit
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