This recipe was adapted from the New York Times, contributed by David Tanis. I added fresh lemon juice, used canned San Marzano tomatoes, dried garbanzo beans, and increased the amount of garlic. Tanis recommends serving the soup the day after it is prepared in order to allow the flavors to meld.
We ate it with warm naan and green salad. It was hearty, healthy, filling, and delicious.
- 2 tablespoons extra-virgin olive oil or butter
- 1 large yellow onion, finely diced, about 2 cups
- 8 garlic cloves, minced
- 1 tablespoon dried ginger
- 1 ½ teaspoons black pepper
- 2 teaspoons turmeric
- 1 teaspoon toasted and ground cumin
- ¼ teaspoon cayenne
- ½ teaspoon crumbled saffron
- 1 (3-inch) piece cinnamon stick or 1/4 teaspoon ground cinnamon
- 4 cups diced ripe tomato, fresh or canned (I used 2 28-oz cans San Marzano tomatoes, drained)
- 2 tablespoons chopped celery leaves
- 2 tablespoons chopped cilantro, plus more for garnish
- coarse salt
- 1 cup brown lentils, rinsed
- 1 cup red lentils, rinsed
- 1 cup peeled dried fava beans or 1 cup dried chickpeas, soaked overnight
- ¼ pound angel hair pasta or vermicelli, broken into 1-inch pieces
- juice of 1 lemon
- lemon wedges, for serving
- Put olive oil in a large heavy-bottomed soup pot over medium-high heat.
- Add onion and cook, stirring, until softened and lightly colored, 8 to 10 minutes.
- Stir in garlic, ginger, pepper, turmeric, cumin, cayenne, saffron and cinnamon. Cook for about 2 minutes more.
- Add tomatoes, celery leaves and cilantro and bring to a brisk simmer.
- Cook, stirring, about 5 minutes, until mixture thickens somewhat, then add 1 teaspoon salt, the brown lentils, red lentils and dried faves or soaked chickpeas.
- Add 8 cups water. Bring to a boil, then reduce to a gentle simmer, covered with the lid ajar.
- Let soup simmer for 30 minutes, then taste broth and adjust salt.
- Cook for 1 hour more at a gentle simmer, until the legumes are soft and creamy. It may be necessary to add more liquid from time to time to keep soup from being too porridge-like. It should be on the thick side, but with a pourable consistency. (With every addition of water, taste and adjust for salt.)
- Just before serving, add pasta and let cook for 2 to 3 minutes.
- Add fresh lemon juice.
- Ladle soup into small bowls and pass lemon wedges for squeezing, as desired.
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