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2 Tablespoon broth
2 Onions, sliced
28 oz Tomatoes
1/4 teaspoon ground Ginger
1/4 teaspoon Turmeric
1/8 teaspoon Saffron threads, crushed
1/2 cup Cilantro, chopped
1 cup Lentils, rinsed
1/2 cup Wheat Berries
6 cup Vegetable broth or Water
15 oz Garbanzo Beans, canned, rinsed and drained
1/4 cup fat free Egg substitute
2 Lemons
2 teaspoon Salt
1 teaspoon Pepper
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In soup pot, saute onions in 2 Tablespoon broth until softened. In blender or food processor, combine tomatoes with their juice, spices and cilantro. Puree until fairly smooth. Add to onions. Simmer covered 5 minutes. Add lentils, wheat berries and broth or water. Cover tightly. If using crock-pot, set on medium heat 8-10 hours, or low heat overnight. On stove, simmer until wheat is tender, about 1-1/2 hours. About 15 minutes before serving, add garbanzos. About 10 minutes before serving, beat egg with juice of one lemon. Reduce heat to simmer; stir egg mixture into soup until forms strands. Season with salt and pepper. To serve, squeeze juice of remaining lemon into soup bowls before ladling in soup.
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