This soup is deliciously spicy, completely vegetarian, has no cholesterol, and is high in protein and fiber. It is brimming with vegetables, chickpeas, white beans, and red lentils, and seasoned with cardamom, garam masala, cumin, and fresh ginger. Great served over brown rice.My kids will eat this.
Moroccan Lentil Soup
Prep time
Cook time
Total time
Author: Allrecipes
Serves: 6
Ingredients
- 1-2 Onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 6 c water
- 1 c red lentils
- 1 (15 ounce) can garbanzo beans, drained
- 1 (19 ounce) can cannellini beans (white)
- 1 (14.5 ounce) can diced tomatoes
- ½ c diced carrots
- ½ c chopped celery
- 1 t garam masala
- 1½ t ground cardamom
- ½ t ground cayenne pepper
- ½ t ground cumin
- 1 T olive oil
Instructions
- In large pot sauté; the onions, garlic, and ginger in a little olive oil for about 5 minutes. Add the water, lentils, chickpeas, 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 1½ 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!
photo courtesy of arabiczeal.com
Leave a Reply