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Recipes Around the World International Vegetarian Union
African Vegan Recipes
Contributed by Vegetarians and Vegans from around the world
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Moroccan Lentil and Chick Pea Soup
From Andy Balinsky

  • 1/2 cup dried chick peas (garbanzos), soaked overnight in plenty of water with a pinch of baking soda
    (substitute 2 cups drained canned garbanzos)
  • a pinch of saffron threads, pulverized
  • 1 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1 tsp black pepper
  • 1 stick (1/4 cup) margarine
  • 3/4 cup chopped celery
  • 2 medium yellow onions, chopped
  • 1 cup chopped leaves and stems of fresh coriander
    (a.k.a. cilantro or chinese parsley). Leave a few sprigs unchopped for garnish.
  • 1 large can (22 oz?) Italian plum ('pear-shaped') tomatoes, seeded, drained, and chopped
    (add some of the drained juice to bring volume up to 2 cups. )
  • 2 tsp salt (or to taste - use less if you used canned garbanzos)
  • 3/4 cup dried lentils, rinsed (discard any pebbles)
  • 2 quarts water
  • 1/2 lemon (squeezed)
  • some thin slices of lemon
Melt the margarine in a large pot, then cook the spices, celery, and chopped onions over medium heat for 5 minutes.
Add the coriander and tomatoes, then cook for another 15 minutes.
Add the water, lentils, garbanzos, and salt.
Bring to a boil and simmer, partially covered, for about 2 hours (until the garbanzos are cooked).
Just before serving, stir in the lemon juice and garnish with reserved coriander sprigs and lemon slices.