Fava Bean and Lentil Soup

This recipe is adapted from one by Boujemaa Mars at La Mamounia Restaurant in Marrakech. This is another hearty soup, perfect for cold weather, and is at its best when served with a loaf of bread and some good quality sweet dates. Should serve six to eight.

Ingredients:

1 quart water
1 cup chickpeas
2 onions, finely chopped
1 teaspoon ground turmeric
2 teaspoons ground ginger
1 teaspoon fresh Cracked Pepper
1 teaspoon ground cinnamon
1/2 pound diced beef filet
1/4 bunch cilantro
1/2 bunch flat leaf parsley
8 vine tomatoes, peeled, seeded, and chopped fine
1/2 cup cooked jasmine rice
1 cup "flour water" - 1 tablespoon flour dissolved in 1 cup water
1 cup fava beans, soaked and drained
1 cup lentils
Sea salt
2 tablespoons extra virgin olive oil

Preparation
Place the chickpeas, onion, spices, and meat in a deep saucepan and add the water. Bring to a boil and then lower heat. Simmer until the chickpeas are tender.
Chop the cilantro and parsley and grind in a mortar and pestle to release the flavor.
Add the herbs, tomatoes, and rice. After about five minutes, add the "flour water." This will help to thicken the soup and lighten it in color.
Add the fava beans and lentils and simmer for about a half hour. Season to taste with salt.
Drizzle with olive oil and serve piping hot.

Directions:
This recipe is adapted from one by Boujemaa Mars at La Mamounia Restaurant in Marrakech. This is another hearty soup, perfect for cold weather, and is at its best when served with a loaf of bread and some good quality sweet dates. Should serve six to eight.

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Fava Bean and Lentil Soup

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