Moroccan Lentil Soup
 
Prep time
Cook time
Total time
 
Author:
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
  1. 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