Ramadan Soup
15 ingredients
5 steps
Ingredients
- 2 cups water
- 2 cups vegetable broth
- 1 34 cups yellow onions, diced
- 12 cup dried lentils
- 12 cup tomato puree
- 34 teaspoon salt
- 14 teaspoon saffron thread, crushed
- 14 teaspoon black pepper
- 12 cup dried lima beans
- 13 cup celery, chopped
- 14 cup cilantro, chopped
- 14 cup parsley, chopped
- 1 teaspoon tomato paste
- 1 (15 ounce) can chickpeas, rinsed and drained
- 8 lemon wedges
Directions
-
1Place first 8 ingredients on large saucepan; bring to a boil.
-
2Cover, reduce heat, simmer 20 minutes.
-
3Stir in beans and next 5 ingredients; bring to a boil.
-
4Cover, reduce heat, and simmer 20 min or until vegetables are tender.
-
5Serve with lemon wedges.
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