Tunisian Soup, Featuring Dehydrated Carrots and Onions

1 can garbanzo beans

1 c. uncooked lentils, rinsed

1 c. shredded carrots (or 1/3 c dried carrots – add 2/3 c more water)

1 c. chopped onion (or ½ c dried onions – add ½ c more water)

1 cinnamon stick or 1 tsp cinnamon

2 Tbl olive oil

1 Tbl minced garlic

2 tsp. salt

1 tsp turmeric

2 tsp ground cumin

2-3 bay leaves

6 c water

1 28-oz can crushed tomatoes

Black pepper or cayenne pepper

3 Tbl lemon juice

(If using dehydrated carrots and onions, just add all items, except pepper and lemon juice, to pan, bring to a boil, then reduce heat and simmer for ½ hour. Season with lemon and pepper before serving.)

Place lentils and cinnamon in 7 c. or water. Cook for about 30 min. Remove and discard cinnamon stick. Drain lentils, saving the water. Heat oil in pan and add onion, garlic, salt, turmeric, cumin and bay leaves. Saute over medium heat 5-8 min. until onion is soft. Add 6 c. of water (including the reserved water) and the tomatoes. Bring to a boil, lower heat and simmer, partially covered and cook for 15. Discard by leaves. Stir in chickpeas, lentils and carrots. Cook for just 5 minutes so you don’t have mushy legumes. Season with peppers and lemon juice. Can serve hot topped with some plain yogurt and fresh parsley.