
I put this in the crock pot for hours and it came out very, very good.(IMHO)
Tunisian Tomato Soup
with Chickpeas and Lentils
Recipe from: Mollie Katzen's Vegetable Heaven
by Mollie Katzen
Yield: 6 servings
1 to 2 (15-ounce) cans chickpeas)
1 cup uncooked lentils (any kind), rinsed and picked over
1 cinnamon stick
2 tablespoons olive oil
4 cups minced onion
2 tablespoons minced garlic
2 teaspoons salt
1 teaspoon turmeric
1 1/2 teaspoons cumin seeds
2 teaspoons ground cumin
2 to 3 bay leaves
1 (28-ounce) can crushed tomatoes
Black pepper and cayenne to taste
6 cups water or broth
3 tablespoons fresh lemon juice (or to taste)
Optional Toppings:
Yogurt
Minced fresh parsley or mint
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