Moroccan Lentil Soup recipe
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Ingredients
- 2 onions, chopped 2 cloves garlic, minced 1 teaspoon grated fresh ginger 6 cups water 1 cup red lentils 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
Nutrition Info
- 328.8 caloriescarbohydrate: 56.5 gcholesterol: : -fat: 3.6 gfiber: 18 gprotein: 18.3 gsaturatedFat: 0.5 gservingSize: -sodium: 317 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Moroccan Lentil Soup
Directions
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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!