Moroccan Lentil Soup
Total time
Author: Allrecipes
Serves: 6
- 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
- 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!
Recipe by Living Full on Life at https://www.livingfullonlife.com/?p=1804
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