Re: Spicy Chickpea and Lentil Soup

[Guest guest]

Suzi, that sounds good and it's not cold and I'm not hungry.

Gayla Always Enough RanchAcampo, Californiahttp://bouncinghoofs.com/alwaysenough.htmlBill Barnhill is our Inspiration! Go Bill!!!aeranch@...

Spicy Chickpea and Lentil Soup

Spicy Chickpea and Lentil SoupInspired by a recipe found on Whole Foods.com. This hearty, inexpensive peasant soup is just the thing to keep away the chill of early spring nights. Fiber and protein-packed lentils and chickpeas marry beautifully with onions, tomatoes, and warming spices to keep us healthy and happy until warmer weather comes to stay. INGREDIENTS 4 tablespoons extra-virgin olive oil1 cup peeled, cored, chopped fennel bulb1 cup white onion, chopped1 cup red onion, chopped2 14-ounce cans chopped tomatoes with their juice 1/2 teaspoon ground ginger 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 2 cloves garlic, minced 4 cups vegetable broth1 cup dried lentils (green, brown, red or yellow), picked through and rinsed 4 sprigs fresh parsley 4 sprigs fresh cilantro2 dried bay leaves Sea salt and freshly-ground black pepper, to taste 3 cups cooked or canned chickpeas, drained and rinsed 2 tablespoons organic sugar or to taste 1. In a large soup pot, heat the olive oil over medium heat and add fennel. Saute for several minutes. Add onions and cook, stirring occasionally, around 12 minutes, or until they are soft and translucent but not browned. Add tomatoes, turn heat up to high, and bring mixture to a simmer. Add ginger, turmeric, cinnamon, and garlic, continuing to cook for several minutes. 2. Add vegetable stock, lentils, sprigs of parsley and cilantro, and bay leaves and bring to a boil. Reduce heat and add salt and pepper to taste, stirring well. Cover the pot and simmer for about 25 minutes or until lentils are tender. Add chickpeas and cook uncovered for another 5 to 7 minutes until heated through. Mix well, correct seasoning and add sugar to taste. Remove parsley and cilantro sprigs and bay leaves. 3. Add extra stock to thin if desired, or remove a cup or so of lentils and chickpeas and blend to a puree, returning this to the pot if you want a thicker soup. Serve hot. Serves 8.

Suzi

What is a weed? A plant whose virtues have not yet been discovered.

health/

http://suziesgoats.wholefoodfarmacy.com/

http://360./suziesgoats

Ahhh...imagining that irresistible "new car" smell?Check out new cars at Autos.

[Guest guest]

Spicy Chickpea and Lentil Soup

I have made this soup many times and it is wonderful. Made in a pressure cooker makes it taste even better. I also throw in some spinach or chard. I put the chick peas in AFTER it's cooked. I leave out the sugar although I used molasses (NOT blackstrap) a few times and it made it even more tasty. Great recipe!

Gloria

************************************** See what's free at http://www.aol.com.