Moroccan Lentil Soup
| Yield: | 8 Servings |
| Categories: | Soups |
| 2 | tb | Broth |
| 2 | md | Onions; sliced |
| 1 | cn | (28-oz) tomatoes |
| 1/4 | ts | Ground ginger |
| 1/4 | ts | Turmeric |
| 1/8 | ts | Saffron threads; crushed |
| 1/2 | c | Cilantro; chopped |
| 1 | c | Lentils; rinsed |
| 1/2 | c | Wheat berries |
| 6 | c | Vegetable broth; or water |
| 1 | cn | (15-oz) garbanzo beans; canned; rinsed and drained |
| 1/4 | c | Fatfree egg substitute |
| 2 | Lemons | |
| 2 | ts | Salt |
| 1 | ts | Pepper |
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