Mussel Soup Provencal
Category: RecipesPrep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 6
Ready in: 2-5 hrs
- 1 cup uncooked chickpeas, soaked overnight
- OR
- 2 (15 ounce size) chickpeas
- 1 cup uncooked lentils (any kind), rinsed and picked over
- 1 cinnamon stick
- 6 cups legume cooking liquid
- 2 tablespoons olive oil
- 4 cups minced onion
- 2 tablespoons minced garlic
- 2 teaspoons salt
- 1 teaspoon turmeric
- 1 1/2 teaspoon cumin seeds
- 2 teaspoons cumin
- 2 bay leaves
- 1 can (28 ounce size) crushed tomatoes
- black pepper to taste
- cayenne pepper to taste
- 3 tablespoons fresh lemon juice (or to taste)
***Optional Toppings***
- yogurt
- minced fresh parsley or mint
- currants
Place the soaked, uncooked chickpeas in a large pot and cover with water by 3 inches. Bring to a boil, lower heat to a simmer, partially cover, and cook for 1 hour. (If you\'re using canned chickpeas, rinse and drain them, and set them aside.) Add the lentils and cinnamon stick, partially cover again, and cook for another 30 minutes, or until the chickpeas and lentils are perfectly tender, but not mushy. (If you\'re using canned chickpeas, just cook the lentils with the cinnamon stick in water to cover until tender-about 30 minutes.) Remove and discard the cinnamon stick, and drain the legumes, saving the water. Meanwhile, heat the oil in a soup pot or Dutch oven. Add the onion, garlic, salt, turmeric, cumin seeds, ground cumin, and bay leaves, and saute over medium heat for 5 to 8 minutes, or until the onions are soft. Add the legume cooking liquid (and water, if needed to bring to measure) and the tomatoes, and bring to a boil. Lower the heat to a simmer, partially cover, and cook for another 15 minutes or so. (The timing does not need to be exact.) Fish out and discard the bay leaves. Stir in the chickpeas and lentils, and cook for only about 5 minutes longer, so the legumes won\'t become mushy. Season to taste with black pepper, cayenne, and lemon juice. Serve hot, topped with some yogurt, a sprinkling of parsley or mint, and currants, if desired.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by HappyCook80
Provencal Garlic Soup 8 cups water 3/4 cup garlic cloves 1/4 cup extra-virgin olive oil 1/2 cup sliced white onion 1/3 cup sliced celery 1/3 cup sliced fennel 1/2 cup dry white wine 4
by sgre52160
1/3 cup dried cannellini beans 1 recipe Pistou (1 1/2 cups) 1 leek, white and green parts, thinly sliced 3 tomatoes, peeled seeded and chopped 2 carrots diced 2 potatoes, peeled and diced 3 smal
by sgre52160
1-1/2 pound turkey fillets 2 tablespoon unbleached white flour Salt and pepper to taste 2 teaspoon olive oil 1 medium onion diced 2 garlic cloves minced 1-1/2 cups crushed canned t
by sgre52160
2 green and red bell peppers, sliced 3 yellow bell peppers, sliced 2 jalapeno peppers, seeded and sliced 8 mushrooms, sliced 3 medium onions, chopped 1 tbsp diced garlic 1/4 cup butter and olive
view more member recipes