Ingredients
- 1 cup lentils, cooked
- 3 shallots, chopped
- 1/2 teaspoon saffron strands (soaked, optional)
- 1/2 teaspoon turmeric
- 1 tablespoon gingerroot, smashed
- 3 tomatoes, chopped
- 4 cups chicken stock
- 1 tablespoon tomato paste
- 3 tablespoons fresh chopped cilantro
- 3 tablespoon fresh chopped parsley
- 2 tablespoon brown rice flour
- 1 lemon, juiced
- 2 tablespoons butter
- 1 teaspoon sea salt
- 1 teaspoon pepper, to taste
How to Make
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Step 1: In a large stock pot combine the cooked chickpeas or lentils, shallots, saffron, turmeric, ginger, tomatoes, tomato paste, stock or water, and half of the parsley & cilantro. Add butter. Bring it to a boil, then reduce heat and let simmer for about 15 minutes.
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Step 2: Place the flour in a small bowl and add a bit of the cooking liquid (corn starch would work here) stir to make a creamy paste, then return to the soup and mix well.
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Step 3: Add lemon juice and adjust seasonings. Continue to simmer for 5 minutes more, then serve!
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Step 4: Garnish with cilantro & parsley.
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Step 5:
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Step 6: They also recommended serving the soup with dates or almonds & honey.
We hope you enjoy this recipe!
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