1. Heat oil in large soup pot over medium-high heat. 2. Fry onions, stirring occasionally, until golden, 4 to 5 minutes. 3. Meanwhile, blend tomatoes, turmeric, ginger, cinnamon, cilantro, parsley and saffron in blender. 4. Add to onions, cover and bring to rolling boil over high heat. 5. Lower heat to medium, add wheat berries and broth and cover tightly. 6. Cook until wheat berries are fairly tender, 1 to 1 1/2 hours. 7. Add lentils and garbanzo beans with liquid. 8. Cover and cook until lentils are tender, 20 to 25 minutes. 9. Ten minutes before serving, lower heat to simmer and season with salt and pepper to taste. 10. Just before serving, beat egg with lemon juice in small bowl and add to soup, stirring with long wooden spoon until mixture forms strands. 11. Ladle soup into individual soup bowls. 12. Top with cilantro and serve immediately with lemon wedges and crusty bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
