1 medium onion, peeled, halved, roasted and finely chopped
1 tablespoon olive oil
1 stalk celery, finely chopped
2 cloves garlic, finely chopped
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground cardamom
3/4 teaspoon ground cinnamon
1 teaspoon ground white pepper
1 teaspoon salt
4 14-ounce cans vegetable stock (approximately 7 1/4 cups)
2 cups dry garbanzo beans (soaked overnight in cold water and rinsed)
1 cup dry lentils, rinsed
2 cups diced, peeled tomatoes (or a 16-ounce can)
1/2 cup finely chopped cilantro
Peel and halve the onion. Place on sheet pan and roast at 425 degrees F until golden brown; approximately 15 minutes. Chop onion finely.
Heat olive oil in a 4-quart pan and sauté the celery until softened. Add the roast onion, garlic, and spices. Cook for a few minutes until the spices are fragrant. Add the vegetable stock and bring to a boil.
Add the garbanzo beans, lentils, tomatoes, and cook approximately 45 minutes or until the garbanzo beans are nearly tender. Skim during the cooking process and stir occasionally.
At this point, soup is ready for final seasoning. Taste for salt and pepper and add 1/2 cup freshly chopped cilantro.
Active Time: 20 Minutes
Total Time: 1 Hour 20 Minutes
Yield: 8 Servings