Tag Archives: soup

Spiced Lentil, Chickpea and Fava Bean Soup

Girl Cooks World 

This soup combines lentils, chickpeas and fava beans in a tomato broth spiced with ginger, turmeric and cinnamon- some of the best warming spices out there.  IMG_4791This soup has been passed down and refined from the original gruel that the Berbers used to warm themselves during the cold winters in Morocco’s Atlas mountain range.  If you’re short on time, feel free to used canned chickpeas or frozen fava beans.

INGREDIENTS:

* 3 Tablespoons olive oil
* 2 onions, sliced
* 4 cloves garlic, thinly sliced
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground turmeric
* 1 teaspoon cinnamon
* 4 cups canned diced tomatoes, in their juice
* 1/2 teaspoon sugar
* 3/4 cup lentils, rinsed and drained
* 6 cups vegetable or chicken broth or stock
* 1 cup dried chickpeas, soaked overnight, boiled until tender, and drained (or substitute a 15 oz can of chickpeas)
* 1 cup dried fava beans, soaked overnight, boiled until tender, and drained
* 1/2 cup chopped cilantro
* salt and pepper to taste

DIRECTIONS:

Heat the oil in a stockpot or very large saucepan over medium heat. Add the onions and garlic and cook until the onion has softened. Add the ginger, turmeric, cinnamon and stir to mix. Stir in the diced tomatoes, sugar and lentil and pour in the broth or stock. Bring the mixture to a boil, then reduce heat and simmer, covered, until the lentils have softened, about 25 minutes.

Add the chickpeas and fava beans and simmer another 10 minutes to allow the flavors to meld and the soup to heat through.

Add the cilantro and add salt and pepper to taste

More great gluten-free recipes at Girl Cooks World 

The Famous Peanut Noodle Soup

One of my favorite go to dishes. Quick and easy to make. My cousins and I ate this soup almost everyday for years. We have created all types of variations of it. For now I will give you the basic blueprint for the simple delicious dish.

Ingredients

8   ounces vermicelli ( noodles)
1  tablespoon
sesame oil (substitute canola oil if you don’t have this on hand)
4   tablespoons  soy sauce
1 Jar of Peanut Butter (Creamy)
1/4  teaspoon minced ginger
1/2  cup
green onions
Cooking 
First begin by boiling the vermicelli ( noodles) until soft. While the Noodles are boiling you can begin preparing the peanut butter sauce. In a pan. Add a half a cup of water and one big scoop of peanut butter. You will dissolve the peanut butter in the boiling water add 1 teaspoon of sesame oil then stir until it becomes a creamy consistency. Begin to chop up/mince  your garlic cloves as well as your green onions. Once the noodles are finished drain them and let cool. When the peanut butter sauce is at a consistency you like remove from heat.  In a  pan you can saute the garlic and green onions a bit. I usually saute the garlic and leave the green onions to be sprinkled on top raw.  Grab a bowl  first drip the preferred amount of soy sauce at the bottom. Then get some noodles and put them in after. Next get some of the peanut sauce and pour it in to your preference. Finally sprinkle the green onions and garlic on top of the mix and stir it all up.  You now have Peanut Noodle Soup 🙂 Enjoy.  Im going to go make some right now! 
Servings: 8
Total Time: 15 mins