Moroccan Lentil Soup

Thick, delicious and nutritious, especially in the winter!

You will need:

• 2 onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 6 cups water
• 1 cup
• 1 (15 ounce) can garbanzo beans, drained
• 1 (19 ounce) can cannellini beans
• 1 (14.5 ounce) can diced tomatoes
• ½ cup diced carrots
• ½ cup chopped celery
• 1 teaspoon garam masala
• 1 ½ teaspoons ground cardamom
• ½ teaspoon ground cayenne pepper
• ½ teaspoon ground cumin
• 1 tablespoon olive oil

Instructions:

In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.

Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.

Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

Prep Time: 20 mins/Cooking Time: 1 hr 45 mins/ Total Time: 2 hrs 5 mins

Servings: 6

Calories: 328.8