Name: Moroccan Lentil Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Onions, chopped - 2; Garlic, minced - 2 cloves; Grated fresh ginger - 1 teaspoon; Water - 6 cups; Red lentils - 1 cup; Garbanzo beans, drained - 1 (15 ounce) can; Cannellini beans - 1 (19 ounce) can; Diced tomatoes - 1 (14.5 ounce) can; Diced carrots - ½ cup; Chopped celery - ½ cup; Garam masala - 1 teaspoon; Ground cardamom - 1 ½ teaspoons; Ground cayenne pepper - ½ teaspoon; Ground cumin - ½ teaspoon; Olive oil - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Moroccan Lentil Soup

1. Onions, chopped - 2

2. Garlic, minced - 2 cloves

3. Grated fresh ginger - 1 teaspoon

4. Water - 6 cups

5. Red lentils - 1 cup

6. Garbanzo beans, drained - 1 (15 ounce) can

7. Cannellini beans - 1 (19 ounce) can

8. Diced tomatoes - 1 (14.5 ounce) can

9. Diced carrots - ½ cup

10. Chopped celery - ½ cup

11. Garam masala - 1 teaspoon

12. Ground cardamom - 1 ½ teaspoons

13. Ground cayenne pepper - ½ teaspoon

14. Ground cumin - ½ teaspoon

15. Olive oil - 1 tablespoon

How to cook deliciously - Moroccan Lentil Soup

1. Stage

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

2. Stage

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.

3. Stage

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