Cooking Instructions
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Step 1
Heat
Olive Oil (30 mL)
in a large soup pot and add the
Onion (1)
and
Salt (to taste)
and cook for a few minutes, until translucent.
Step 2
Then
Celery (3 stalks)
and cook for a few more minutes.
Step 3
Add the
Green Chili Pepper (1)
,
Garlic (2 cloves)
, half the
Fresh Cilantro (4 g)
, and
Fresh Parsley (10 g)
. Cook for 2 minutes.
Step 4
Add in
Ground Black Pepper (2 g)
,
Ground Cinnamon (3 g)
,
Ground Cumin (2 g)
,
Ground Allspice (as needed)
,
Ground Ginger (2 g)
,
Ground Coriander (as needed)
and
Smoked Paprika (2 g)
.
Step 5
It should come together like a paste. If not, add water.
Step 6
Once it comes together, add the
Tomatoes (3)
and cook until softened.
Step 7
Now add
Stewed Tomatoes (1 can)
,
Vegetable Stock (960 mL)
,
Water (960 mL)
, and
Brown Lentils (65 g)
. Bring to a boil, then cover and reduce heat to medium-low. Let it simmer for about 10-15 minutes, or until the lentils are cooked.
Step 8
Thicken the soup by adding
Tomato Paste (35 g)
,
Canned Chickpeas (100 g)
,
Orzo Pasta (55 g)
, and
All-Purpose Flour (30 g)
. Pour it in slowly as you stir the pot.
Step 9
When the orzo is cooked through, temper the
Eggs (2)
in separate bowl by ladling about 1/4 cup of the broth into the bowl of whisked egg, continuing to whisk to slowly bringing it to temperature, then add the egg to the pot.
Step 10
Just prior to serving, stir in a bit of the remaining cilantro and parsley mix.
