Tunisian Lentil Soup

Recipe from: Mollie Katzen's Vegetable Heaven



This works in the crock pot or on the stove.


Yield: 6 servings

1 to 2 (15-ounce) cans chickpeas)

1 cup uncooked lentils (any kind), rinsed and picked over

1 cinnamon stick

2 tablespoons olive oil

4 cups minced onion

2 tablespoons minced garlic

2 teaspoons salt

1 teaspoon turmeric

1 1/2 teaspoons cumin seeds

2 teaspoons ground cumin

2 to 3 bay leaves

1 (28-ounce) can crushed tomatoes

Black pepper and cayenne to taste

6 cups water or broth (my secret ingredient--GOOD canned broth)

3 tablespoons fresh lemon juice (or to taste)

Optional Toppings:

Yogurt

Minced fresh parsley or mint