Chick-pea And Lentil Soup Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
8 ounce: Dried chick-peas, soaked
2 each: Ribs celery, diced
-overnight in water to cover,
1 each: Carrot, scraped and diced
8 ounce: Dried lentils, soaked
1 cup: Dieced white cabbage,
-overnight in water to cover,
1 small: Japanese eggplant, diced
1 T: Extra virgin olive oil,
2 each: Roma tomatoes, peeled and
medium onion, finely
-diced,
-chopped,
3 T: Fresh lemon juice,
6 each: Cloves garlic, pressed or
3 T: White wine vinegar,
-minced,
Greek olive for garnish,
6 cup: Chicken/vegetable stock,
-, optional
2 each: Bay leaves,
1 each: Drain the chick-peas and,
tsp. salt,
-lentils. Set aside. Warm,
tsp. ground white pepper,
-the oil in a large,
Directions:
pot or soup kettle over medium heat. Add the onion and garlic and
cook, stirring frequently, until soft and translucent, about 10
minutes. Add the chick-peas, stock, bay leaves, salt, and pepper. Mix
well and bring to a boil. Reduce the heat to low and cook, covered
for 30 minutes. Add the lentils and continue to cook, covered, for 20
minutes more. 2. Remove half of the soup mixture from the pot and set
aside. Puree the remaining soup in a blender or food processor until
smooth, leaving the lid ajar for the hot steam to escape. Return the
pureed mixrture back to the pot. 3. Add the celery, carrot, cabbage,
and eggplant to the pureed mixture and cook over medium heat,
stirring frequently, for 10 minutes. Add the tomatoes, lemon juice
and vinegar to the reserved soup mixture and cook, stirring
frequently, until heated though, about 20 minutes more. 4. To serve,
spoon 1 cup of hot soup into each of 12 bowls. Garnish with olives if
desired. Makes 12-1 cup servings. From the book: "Cook It Light" by
Jeanne Jones AR/95
Submitted By APRIL ROCHE On 01-03-95
Source from luhu.jp
cook, stirring frequently, until soft and translucent, about 10
minutes. Add the chick-peas, stock, bay leaves, salt, and pepper. Mix
well and bring to a boil. Reduce the heat to low and cook, covered
for 30 minutes. Add the lentils and continue to cook, covered, for 20
minutes more. 2. Remove half of the soup mixture from the pot and set
aside. Puree the remaining soup in a blender or food processor until
smooth, leaving the lid ajar for the hot steam to escape. Return the
pureed mixrture back to the pot. 3. Add the celery, carrot, cabbage,
and eggplant to the pureed mixture and cook over medium heat,
stirring frequently, for 10 minutes. Add the tomatoes, lemon juice
and vinegar to the reserved soup mixture and cook, stirring
frequently, until heated though, about 20 minutes more. 4. To serve,
spoon 1 cup of hot soup into each of 12 bowls. Garnish with olives if
desired. Makes 12-1 cup servings. From the book: "Cook It Light" by
Jeanne Jones AR/95
Submitted By APRIL ROCHE On 01-03-95
Source from luhu.jp