Tomato Soup With Chickpeas and Lentils (Tunisia)

• 1 cup chickpeas, cooked
• 1 cup lentils
• 1 stick cinnamon
• 2 tablespoons olive oil
• 3 garlic cloves, chopped
• 4 small onions, chopped
• 2 teaspoons salt
• 1 teaspoon turmeric
• 1 teaspoon cumin seed
• 2 teaspoons cumin
• 2 medium bay leaves
• 2 (15 ounce) cans diced tomatoes
• pepper
• cayenne
• 1 small lemon, juice of
• mint, chopped
• 6 cups vegetable broth

1. Bring lentils and cinnamon stick to a boil in the broth.
2. Simmer for 30 minutes.
3. Remove cinnamon and discard.
4. Saute onion, garlic, salt, turmeric, cumin seed, cumin and bay leaves in oil for 8 minutes.
5. Add to the lentil mixture.
6. Add tomatoes and simmer for 15 minutes.
7. Remove and discard bay leaves.
8. Add chickpeas and simmer for 5 minutes.
9. Season with pepper, cayenne and lemon juice.
10. Remove from heat.
11. Serve sprinkled with mint.

chickpeas, lentils, cinnamon, olive oil, garlic, onions, salt, turmeric, cumin, cumin, bay leaves, tomatoes, pepper, cayenne, lemon, mint, vegetable broth

Taken from www.food.com/recipe/tomato-soup-with-chickpeas-and-lentils-tunisia-428031 (may not work)