- Portion size 8 servings
- 1 fresh coriander
- 1 fresh parsley
- 8 cups chicken stock
- 8 cups vegetable stock
- 1 cup green lentils
- 1 cup brown lentils
- 1 can chickpea drained and rinsed
- 2 cans tomatoes drained and chopped
- 2 onions chopped
- 2 teaspoons cinnamon
- 1 teaspoon each ground cumin ground ginger, turmeric and pepper
- 1/4 cup lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon cinnamon
- 1 lemon thinly sliced
- 12 dates halved
Chop 1/4 cup (50 mL) each of the coriander and parsley; set aside. Tie together remaining coriander and parsley and place in large saucepan. Add stock and bring to boil. Reduce heat to low; cover and simmer for 15 minutes. Discard herb bundle. Add lentils; cover and simmer for 15 minutes.
Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, turmeric and pepper; cover and simmer for 30 minutes.
In food processor or blender, pur?3 cups of the soup. Return to pot and heat through. Stir in lemon juice, oil and reserved chopped herbs.
Garnish: Ladle soup into bowls. Sprinkle with cinnamon; top with lemon slices and dates.