Moroccan Lentil Soup

          

Thick, delicious and nutritious, especially in the winter!

Original recipe makes 6 plus servings

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
1/2 cup diced carrots
1/2 cup chopped celery
1 teaspoon garam masala
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1 tablespoon olive oil

  • PREP

    20 mins

  • COOK

    1 hr 45 mins

  • READY IN

    2 hrs 5 mins

Directions

  1. In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
  2. 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. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

Nutrition

Calories: 329 kcal
Carbohydrates: 56.5 g
Cholesterol: 0 mg
Fat: 3.6 g
Fiber: 18 g
Protein: 18.3 g
Sodium: 317 mg