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

 

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