Directions:
- Heat oil in large soup pot over medium-high heat.
- Fry onions, stirring occasionally, until golden, 4 to 5 minutes.
- Meanwhile, blend tomatoes, turmeric, ginger, cinnamon, cilantro, parsley and saffron in blender.
- Add to onions, cover and bring to rolling boil over high heat.
- Lower heat to medium, add wheat berries and broth and cover tightly.
- Cook until wheat berries are fairly tender, 1 to 1 1/2 hours.
- Add lentils and garbanzo beans with liquid.
- Cover and cook until lentils are tender, 20 to 25 minutes.
- Ten minutes before serving, lower heat to simmer and season with salt and pepper to taste.
- Just before serving, beat egg with lemon juice in small bowl and add to soup, stirring with long wooden spoon until mixture forms strands.
- Ladle soup into individual soup bowls.
- Top with cilantro and serve immediately with lemon wedges and crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.19 Kcal (1244 kJ) | ||
| Calories from fat | 76.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.48g | 13% | |
|---|---|---|---|
| Cholesterol | 22.31mg | 7% | |
| Sodium | 1257.15mg | 52% | |
| Potassium | 683.37mg | 15% | |
| Total Carbs | 44.75g | 15% | |
| Sugars | 6.3g | 25% | |
| Dietary Fiber | 11.75g | 47% | |
| Protein | 12.45g | 25% | |
| Vitamin C | 19.9mg | 33% | |
| Iron | 24.8mg | 138% | |
| Calcium | 68.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 102.17 Kcal (428 kJ) | ||
| Calories from fat | 26.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.91g | 13% | |
|---|---|---|---|
| Cholesterol | 7.67mg | 7% | |
| Sodium | 432.2mg | 52% | |
| Potassium | 234.94mg | 15% | |
| Total Carbs | 15.38g | 15% | |
| Sugars | 2.17g | 25% | |
| Dietary Fiber | 4.04g | 47% | |
| Protein | 4.28g | 25% | |
| Vitamin C | 6.8mg | 33% | |
| Iron | 8.5mg | 138% | |
| Calcium | 23.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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