2 tbsps broth
2 med onions — sliced
28 ozs tomatoes
1/4 tsp ground ginger
1/4 tsp turmeric
1/8 tsp saffron threads — crushed
1/2 c cilantro — chopped
1 c lentils — rinsed
1/2 c wheat berries
6 c vegetable broth — or water
15 ozs garbanzo beans, canned — rinsed and drained
1/4 c fatfree egg substitute
2 lemons
2 tsps salt
1 tsp pepper
In soup pot, saute onions in 2 tbsp. broth until softened. In blender or food processor, combine tomatoes with their juice, spices and cliantro. Puree until fairly smooth. Add to onions. Simmer covered 5 minutes. Add lentils, wheat berries and broth or water. Cover tightly. If using crockpot, set on medieum heat 8-10 hours, or low heat overnight. On stove, simmer until wheat is tender, about 1-1/2 hours. About 15 minutes before serving, add garbanzos. About 10 minutes before serving, beat egg with juice of one lemon. Reduce heat to simmer; stir egg mixture into soup until forms strands. Season with salt and pepper. To serve, squeeze juice of remaining lemon into soup bowls before ladling in soup.