2 tablespoons extra-virgin olive oil or butter
1 large onion, finely diced, about 2 cups
4 garlic cloves, minced
1 tablespoon dried ginger
1 ½ teaspoons black pepper
2 teaspoons turmeric
1 teaspoon toasted and ground cumin
¼ teaspoon cayenne
½ teaspoon crumbled saffron
1 (3-inch) piece cinnamon stick or 1/4 teaspoon ground cinnamon
4 cups diced ripe tomato, fresh or canned
2 tablespoons chopped celery leaves
2 tablespoons chopped cilantro
Salt
1 cup brown lentils, rinsed
1 cup red lentils, rinsed
1 cup peeled dried fava beans (or substitute 1 cup dried chickpeas, soaked overnight)
¼ pound angel hair pasta or vermicelli, broken into 1-inch pieces
Lemon wedges, for serving
Put olive oil in a large heavy-bottomed soup pot over medium-high heat. Add onion and cook, stirring, until softened and lightly colored, 8 to 10 minutes. Stir in garlic, ginger, pepper, turmeric, cumin, cayenne, saffron and cinnamon. Cook for about 2 minutes more.
Add tomato, celery leaves and cilantro and bring to a brisk simmer. Cook, stirring, about 5 minutes, until mixture thickens somewhat, then add 1 teaspoon salt, the brown lentils, red lentils and dried favas. Add 8 cups water. Bring to a boil, then reduce to a gentle simmer, covered with the lid ajar.
Let soup simmer for 30 minutes, then taste broth and adjust salt. Cook for 1 hour more at a gentle simmer, until the legumes are soft and creamy. It may be necessary to add more liquid from time to time to keep soup from being too porridge-like. It should be on the thick side, but with a pourable consistency. (With every addition of water, taste and adjust for salt.)
Just before serving, add pasta and let cook for 2 to 3 minutes. Ladle soup into small bowls and pass lemon wedges for squeezing.
Trans Fat: 0 grams
Fat: 5 grams
Calories: 302
Saturated Fat: 1 gram
Unsaturated Fat: 4 grams
Sodium: 353 milligrams
Sugar: 6 grams
Fiber: 8 grams
Carbohydrate: 51 grams
Protein: 16 grams