BENGALI STYLE DAAL AND CHICKPEA SOUP FOR THE SOUP KITCHEN ENJOY DAN:

BENGALI STYLE DAAL AND CHICKPEA SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

1 stick of butter

6 onion, chopped

5 celery ribs, chopped

5 teaspoons ground cinnamon

3 teaspoon turmeric

2 teaspoon EACH ground ginger, pepper sauce sea salt & Seasoned Pepper Medley

2 (28 Oz) cans diced tomatoes

2 cups red lentils

2 (14.5 Oz) cans chickpeas

22 cup vegetable broth

3 cups orzo

3/4-cup all-purpose flour

2 cups parsley

1-1/2cups lemon juice

DIRECTIONS:

1.   In a stockpot melt butter over medium-heat when sizzling.

2.   Add onion, celery and sauté for 7-10 minutes, stirring occasionally.

3.   Add cinnamon, turmeric, salt a& pepper, ginger, hot sauce and saffron.

4.   Cook stirring for about 3-4 minutes.

5.   Add tomatoes, lentils, chickpeas and broth.

6.   Bring to a boil, reduce heat, cover and simmer for 1 hour.

ENJOY DAN:                                                  PLANT SEEDS & SING SONGS!!