A very savory soup that has virtually no fat-I cooked mine in my electric pressure cooker.
It is a very hearty and flavorful soup-sure to satisfy the senses! You can skip using the
orzo to cut down on the carbs. I got this recipe from my friend, Linda who cooks it up
all the time and raves about it. I can see why!
Versions of this lentil soup with tomatoes and chickpeas are served all over
Morocco during the festival of Ramadan and to celebrate special occasions
throughout the year. Serve it with whole grain flatbread to scoop up the juices,
or ladle the soup over brown rice.
Preparation Time: 10 minutes
Cooking Time: 1 hour
Serves: 4 to 6
1 onion, chopped
4 ribs celery, chopped
6 cups vegetable broth (I used chicken broth)
1½ cups chopped tomatoes
1 cup dried red lentils
1 can (15 ounce) chickpeas (or any white bean), drained and rinsed
1 bay leaf
1 teaspoon coriander (I didn't have this, so I left it out)
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground turmeric
¼ teaspoon freshly ground black pepper
1/3 cup orzo
½ cup chopped cilantro
2 tablespoons fresh lemon juice (optional)
Pour ½ cup of water into a large soup pot along with the onion and celery. Cook,
stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the
broth, tomatoes, lentils, chickpeas, bay leaf, cinnamon, ginger, turmeric, coriander,
and black pepper. Bring to a boil, reduce the heat to a simmer, then cover and
simmer until the lentils are tender, about 45 minutes.
Stir in the orzo, cilantro, and lemon juice. Cook 10 minutes longer, until the orzo is
al dente. Serve hot
