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    You are in: Home / Low-cholesterol / Tunisian Tomato Soup With Chickpeas and Lentils Recipe
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    Tunisian Tomato Soup With Chickpeas and Lentils

    Tunisian Tomato Soup With Chickpeas and Lentils. Photo by Annacia

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    justcallmetoni's Note:

    A variation on a Molly Katzen recipe I found on the Internet. Though the spices are quite different, the basic ingredients -- tomatoes, lentils and chickpeas -- remind me of the popular Moroccan soup called harrira. Have not yet tried this one but as fall comes, this will certainly make an appearance in my soup pot.

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    Ingredients:

    Servings:

    Units: US | Metric

    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.

    Browse Our Top Lentil Recipes

    Ratings & Reviews:

    • on November 13, 2007

      45

      Loved the seasonings in this Toni. The cinnamon cooking with the lentils was out of this world aromatic. I thought that the cumin seed and the ground cumin might be a bit strong but it all worked perfectly. I found that the lentils still had a tiny bit of crunch when I ate it. Check them for tenderness before you scoop them into serving bowls. If your a hardcore Meatitarian chopped chicken would not be amiss in this at all.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 07, 2007

      45

      This was a very tasty soup. My 2 year old daughter LOVED it. The blend of spices was very nice and the toppings (we used yoghurt, currants, and parsley) made it a bit "different" to your everyday soup. I did have to make a change, as I realised at the last minute I had no canned tomatoes. So I used 2 cans of pureed ones, instead. I do think the "body" of the crushed ones would've improved this, as the broth was a bit too thin. Next time I think I will also use stock or add a few tsps of stock powder to the water, as did need a lot of salt. I also think some diced carrots would be good in this. I also have to wonder if you could just cook the lentils with the rest of the ingredients, adding a bit of stock or water if needed. That would save a step and probably thicken it up a bit.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2010

      55

      Fabulous!! Easy and great taste.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tunisian Tomato Soup With Chickpeas and Lentils

    Serving Size: 1 (610 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 305.7
     
    Calories from Fat 36
    12%
    Total Fat 4.1 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 1310.4 mg
    54%
    Total Carbohydrate 55.3 g
    18%
    Dietary Fiber 16.5 g
    66%
    Sugars 9.0 g
    36%
    Protein 14.4 g
    28%

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