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Moroccan Lentil Soup recipe – 176 calories

This is one of my favorite vegetable soups ever. It is a healthy, protein-rich, delicious and colorful soup that will warm you up on a cold day. The freshly toasted and ground spices really make a difference here. Ingredients: 1 cup (about 6 oz) lentils 1 tablespoon extra virgin olive oil 6 cups cold water 2 cups diced yellow onions salt cayenne pepper 1/2 cup diced celery 1/2 cup diced carrots 1/2 cup diced bell peppers 1/2 teaspoon ground coriander 1 teaspoon ground cumin 1?8 teaspoon turmeric 1 cup diced tomatoes with juice 4 garlic cloves, finely chopped 1 tablespoon fresh ginger, minced 2 tablespoons chopped cilantro Preparation: 1. Rinse the lentils and place them in a soup pot with the cold water. 2. Bring to a boil, then reduce thr heat and simmer, uncovered, for about 20 minutes (until tender). 3. While the lentils are cooking, heat the olive oil in a medium sized pan and add the onion, 1/2 tsp salt, and a few pinches of cayenne pepper. 4. Cook over medium heat for about 7-8 minutes (until the onions are soft), then add the diced vegetables, spices and another 1/2 tsp of salt. 5. Cook for about 5 minutes, then stir in the ginger and garlic and cook for another minute. 6. Add the tomatoes and vegetables to the lentils and their broth. Cover and cook for about 30 minutes. 7. Season to taste with salt and cayenne pepper. 8. Garnish with the chopped cilantro and serve. Servings: 6,credits to dietrecipesblog.
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I love lentil soups - do you have the rest of the nutritional information for the soup? (fat, protein) thanks!
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How To Build An Authentic Falafel Sandwich (Vegan)
Visiting the Getty Museum is probably my most favorite reasons to drive out to Los Angeles with my friends. It's like Disneyland for art nerds, where every large building houses an immeasurable amount of visual history and work by many of the famed masters. However, all Rembrandts aside, the Getty Museum is also really close to a Zankou Chicken, a Lebanese 'fast food' restaurant that serves up bang-for-your-buck hot shwarma and falafel sandwiches. It's become a tradition of mine to stop off at Zankou after a full day of art-viewing to get tasty sandwich with my friends. So good! One of the things that makes Zankou my favorite is how they build their sandwiches - much more traditionally than most other places that serve falafel. (And while things like the 'falafel burger' might be fun every once in a while, sometimes you just want to eat something that tastes like your Mom made it, you know?) So, inspired by Zankou Chicken's falafel sandwichy goodness, I've decided I wanted to give you all a recipe showing how to make some delicious (and not dry!) traditional falafel sandwiches. Try it the next time you want to get a little more 'international' with your lunch! ------------------------------------------------------------------ Falafel Sandwiches (serves 4) 4 cups chickpeas, dried 2 large onions 1 whole head of garlic 2 bunches parsley Hot banana peppers to suit your taste Pickled turnips to suit your taste 1/2 a medium-sized cucumber, sliced 1/2 a tomato, sliced 2 tsp. cumin powder Salt and pepper to taste 1 tsp. baking powder 1/4 tsp. baking soda 2 - 3 loaves of pita bread 1 cup tahini paste 1/4 cup lemon juice 1/2 - 3/4 cup water, as needed 1/2 - 3/4 tsp. salt To Make Tahini Sauce: 1. Combine tahini, lemon juice, and two cloves of minced garlic in a bowl and stir to combine. 2. Add the water a little at a time as needed to form a smooth, creamy sauce approximately the thickness of heavy cream. 3. Season to taste with salt and more lemon juice, if necessary. To Make Falafel: 1. Soak the chickpeas overnight. Drain. 2. Combine beans, onions, garlic, parsley, and hot pepper in a food processor. Add salt, pepper, cumin, and baking powder. Mix thoroughly. 3. When ready to fry the Falafel, add baking soda. Shape into patties in 1 1/2" in diameter and 1/2" thick. (Small 'meatball' sizes are okay too!) Fry in deep hot oil until light brown and crisp. 4. Serve hot with tomato slices, cucumber slices, banana peppers, onion slices, and/or pickled turnip in pita bread in the form of a sandwich. Add the tahini sauce. ------------------------------------------------------------------ If you don't have four people to share this with, no worries! The falafel batter can be easily frozen and stored for the next time you want to make yourself a falafel sandwich. Just remember to thaw and add the baking soda just before frying.
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Falafel Burgers with Tahini Sauce, an American Favorite with a Mid-East Twist!
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Healthy Fattoush To Save Your Fat Toosh (Vegan)
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