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Categories:
olive oil onions tomatoes ground turmeric ground ginger ground cinnamon cilantro parsley saffron threads berries vegetable broth lentils garbanzo beans salt fresh ground pepper egg lemons cilantro leaf lemon wedge crusty bread
Viewed: 38 - Published at: 6 years agoIngredients
- 2 tablespoons olive oil
- 2 onions, sliced
- 1 (28 ounce) can whole tomatoes
- 2 teaspoons ground turmeric
- 14 teaspoon ground ginger
- 14 teaspoon ground cinnamon
- 20 sprigs cilantro
- 20 sprigs Italian parsley
- 8 Spanish saffron threads, lightly toasted
- 12 cup wheat berries
- 6 cups vegetable broth
- 1 cup lentils, rinsed and picked over
- 1 (15 ounce) can garbanzo beans
- 1 teaspoon salt
- fresh ground pepper
- 1 egg, lightly beaten (optional)
- 2 lemons, juice of (optional)
- cilantro leaf
- lemon wedge
- crusty bread
Method
- Heat oil in large soup pot over medium-high heat.
- Fry onions, stirring occasionally, until golden, 4 to 5 minutes.
- Meanwhile, blend tomatoes, turmeric, ginger, cinnamon, cilantro, parsley and saffron in blender.
- Add to onions, cover and bring to rolling boil over high heat.
- Lower heat to medium, add wheat berries and broth and cover tightly.
- Cook until wheat berries are fairly tender, 1 to 1 1/2 hours.
- Add lentils and garbanzo beans with liquid.
- Cover and cook until lentils are tender, 20 to 25 minutes.
- Ten minutes before serving, lower heat to simmer and season with salt and pepper to taste.
- Just before serving, beat egg with lemon juice in small bowl and add to soup, stirring with long wooden spoon until mixture forms strands.
- Ladle soup into individual soup bowls.
- Top with cilantro and serve immediately with lemon wedges and crusty bread.
