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Nutrition Facts
Serving Size 1 (322g) Recipe makes 6 servings The following items or measurements are not included below: vegetable broth 1/4 cup vermicelli
Calories 375
Calories from Fat 61		(16%)
Amount Per Serving		%DV
	Total Fat 6.8g	10%
	Saturated Fat 2.9g	14%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 1333mg		55%
Potassium 1052mg		30%
Total Carbohydrate 64.4g		21%
	Dietary Fiber 17.1g	68%
	Sugars 9.7g
Protein 16.7g		33%
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Recipe #211997 | 1¼ hours | 5 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Kumquat the Cat's friend
Feb 18, 2007

One of the best vegetable soups I've had in ages! Extremely easy to make and very cheap (leave out the saffron if you don't already have any)! This lemony, peppery soup is traditionally enjoyed at the end of a day of fasting during the Muslim holy month of Ramadan. This is a vegetarian version of the thick and aromatic soup. More like a stew. From the 2/2007 issue of Canadian House & Home.

SERVES 6 (change servings and units)

Ingredients

2 tablespoons butter
2 onions, chopped
1 celery rib, chopped
1 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/2 teaspoon salt (or to taste)
1/2 teaspoon ground pepper (or more to taste)
1/4 teaspoon ground ginger
1/4 teaspoon hot pepper sauce
1 pinch saffron (large pinch, crumbled)
1 (28 ounce) can diced tomatoes, pureed
1 cup brown lentils
1 (19 ounce) can chickpeas, drained
4 cups vegetable broth
1/4 cup vermicelli, broken (or orzo or other small pasta)
2 tablespoons flour
1/2 cup fresh parsley
1/2 cup fresh cilantro
1/4 cup lemon juice

Directions

1
In large heavy saucepan or dutch oven, melt butter over medium heat. Stir in onion and celery and cook, covered, for 7-10 minutes or until onion is tender, stirring occasionally.
2
Add cinnamon, turmeric, salt, pepper, ginger, hot pepper sauce and saffron. Cook, stirring, for 2 minutes. Add tomatoes, lentils, chickpeas and broth. Bring to boil, reduce heat, and simmer, covered, for about 40 minutes or until lentils are tender.
3
Stir in noodles and simmer, covered, about 7 minutes longer or until noddles are just tender. In bowl, whisk flour, and 1 cup water until smooth. Whisk flour mixture into soup and simmer, stirring often, for 2-4 minutes or until soup is thickened and no raw flour taste remains.
4
Stir in half of the parsley and cilantro, and all of the lemon juice. Taste and adjust seasoning, adding up to 1/2 tsp more salt if needed. Garnish with remaining parsley and cilantro.

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Featured Reviews for This Recipe

From: Nasseh

On Jun 11, 2008

This stew was very delicious. I added some bite-size pieces of beef to the soup & left out the celery. I just realized that I also left out the vermicelli but I am sure it would have been better with it. I will have to make it again just to make sure. Thanks Kumquat

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From: Simonich

On Apr 1, 2008

Mmm, so good. I also added the cumin and paprika. Didn't have any fresh cilantro or parsley either and I agree with Rose M- would have been better, but it was fine without. To save time I did all of the chopping and as much prep. stuff as I could the night before and it came together in about 45 min. The only thing was that there wasn't much pasta in comparison. I would add about twice as much next time- just my opinion. Thank you, Thank you, Thank you.

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From: Rose M

On Oct 5, 2007

This was a great soup. I only made a few small modifications. I didn't have fresh parsley or cilantro; I used dried parsley instead. Fresh would have been better but not crucial. I didn't have any pasta so I used rice, worked quite well. I omitted the saffron, not sure if it would have been better. I also added 1/2t of cumin. This was a great recipe and I think that it would have been great just as written too.

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From: Maito

On Sep 16, 2007

Yummy stew! I followed a previous reviewer's suggestion to add paprika and cumin. I made half a recipe, and just used the full can of beans and tomatoes, since that was more convenient. To counter balance that, I increased the celery (to 2 ribs) and the pasta (to 3/4 cup). I also used olive oil and skipped the flour part. Delicious!

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