Tunisian Tomato Soup With Chickpeas and Lentils

Ingredients

• 1 cup lentils, sorted & rinsed
• 1 cinnamon stick
• 7 cups water (more or less)
• 1 tablespoon olive oil
• 3 cups minced onions
• 2 tablespoons minced garlic
• 2 teaspoons salt
• 1 teaspoon turmeric
• 1 1/2 teaspoons cumin seeds
• 2 teaspoons ground cumin
• 3 bay leaves
• 1 (28 ounce) can crushed tomatoes
• 2 cups cooked chickpeas, drained and rinsed (canned is fine)
• black pepper
• cayenne pepper
• currant (optional)
• plain yogurt (optional)
• parsley, chopped (optional)
• fresh mint, chopped (optional)

Directions

1. 1

   In a large soup pot, place lentils with the cinnamon stick in 7 cups water and bring to a boil. Reduce heat and cook until tender, about 30 minutes. Remove and discard the cinnamon stick and drain the lentils, reserving the liquid.

2. 2

   Meanwhile, heat oil in a soup pot. Add the onion, garlic, salt, turmeric, cumin seeds, ground cumin, and bay leaves. Saute over medium heat for 5 to 10 minutes or until the onions are soft. If the pot gets a bit dry moisten with some of the reserved lentil water.

3. 3

   Measure out the reserved lentil water and add water to reach 6 cups of liquid and return to soup pot with the spiced cooked onions. Add the canned crushed tomatoes with juice and bring to a boil. Lower heat to a simmer, partially cover and cook for another 15 minutes or so.

4. 4

   Stir in the chickpeas and lentils and cook for about 5 minutes to warm through. The legumes should not become mushy.

5. 5

   Season to taste with the two peppers and lemon juice; adjust salt.

6. 6

   Serve hot with some yogurt [omit for Vegan], a sprinkling of parsley or mint, and currants, if desired.