Eileen Lee hails from the mitten state of Michigan and is the Marketing Coordinator for Casting Networks, Inc.
A cat enthusiast and vegetarian, she spends her free time wandering LA area flea markets, listening to vinyl records or hanging out at home with her boyfriend and their two felines. As an advocate for environmental sustainability, you can often find her hoarding produce at the Hollywood Farmers Market on Sundays, preparing for her next culinary adventure. See all of Eileen’s adventures on her blog, LA Lovetta.
Moroccan Chickpea and Lentil Soup
Coming from the Midwest, I’m a big fan of comfort food. As a foodie, I am a fan of flavor and variety. This heartwarming soup, adopted from a traditional Moroccan Harira recipe, is easy to cook after a long work day, or on any cold winter day. It’s chock full of protein, and best of all, super tasty!
Ingredients:
2 cans chickpeas (rinsed)
2 tablespoons olive oil
1 medium onion, diced
½ cup diced celery
2 teaspoons ground ginger
2 teaspoons turmeric
1 teaspoon ground black pepper
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
¾ teaspoon ground nutmeg
1 large tomato diced
1 ½ quarts vegetable stock
¼ lb. dried green lentils
½ cup long grain brown rice
½ -1 cup chopped fresh cilantro (save some for garnish)
2 tablespoons chopped fresh parsley
Juice of 2-3 lemons (plus a little zest for garnish)
Directions:
Heat the olive oil in a medium stockpot over medium-high heat. Add the onions and celery and cook until the onions are translucent and the celery is tender. Add the ginger, turmeric, pepper, cinnamon, nutmeg, and about ½ teaspoon of salt. Stir and cook for about 1 minute. Add the tomatoes, the vegetable stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for ½ hour. Add the rice and season with a little more salt (about ½ teaspoon). Continue to simmer for another ½ hour. Add the cilantro, parsley, and lemon juice and cook uncovered for about 5 minutes.
To serve, garnish with a little lemon zest and a bit of cilantro. Makes about 12 servings.
Tip:
Go crazy with the lemon juice and cilantro…it’s what gives this soup its kick!
Seminar Recap