This soup is like Italian minestrone, kicked into a different universe by spices from the Arab World.
Recipe Ingredient Details:
2 tablespoons butter
1 medium onion, chopped
3/4 cup chopped fresh parsley
1 tablespoons chopped celery leaves
1 teaspoon ground black pepper
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1 cup cooked chicken, diced
3/4 cup dried lentils
2 tablespoons chopped fresh cilantro
Salt (to taste)
2 pounds tomatoes, puréed
1/2 cup fine soup noodles
3 tablespoons semolina (mixed with 1/2 cup water)
Lemon wedges (for garnish)
Heat butter in stockpot and sauté vegetables, pepper and turmeric for about 4 minutes, stirring frequently.
Add cinnamon and chicken, turning until golden but not brown, 15-20 minutes.
Wash lentils. Purée cilantro leaves with a little salt and water. Combine lentils, cilantro purée and tomato purée with chicken and cook over low heat for 15 minutes.
Add 1 1/2 quarts of water and cook until lentils are soft, about 1 hour.
Add salt to taste and cook noodles about 5 minutes before serving. Stir in flour-water mixture and cook 3 minutes, stirring constantly. Serve in large bowls garnished with lemon wedges.
Recipe Additional Notes:
Photography by: Priscilla Montoya
Per Serving: 343 cal, 28% fat, 11g fat, 93mg chol, 26g carb, 36 g protein
Wed, 2012-07-04 18:57