LENTIL SOUP

Lentil Soup image

This nutritional soup recipe, which is typical of North Africa & the Middle East, was found on the internet & slightly tweaked.

Provided by Sydney Mike

Categories Lentil

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 16

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Ingredients

2 onions, chopped
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
6 cups water
1 cup red lentil
1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannellini beans
1 (14 1/2 ounce) can diced low-sodium tomatoes
1/2 cup carrot, diced
1/2 cup celery, chopped
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 1/2 teaspoons ground cardamom
1/4 teaspoon ground cayenne pepper
1/8 teaspoon ground cumin
1 tablespoon olive oil

Steps:

In a large pot, saute onions, garlic & ginger in a little olive oil for about 5 minutes.
Add water, lentils, garbanzo beans, cannelloni beans, diced tomatoes, carrots, celery, clove, cinnamon, cardamom, cayenne pepper & cumin.
Bring to boil, then boil for several minutes before reducing heat.
Simmer about 1 1/2 hours, or until lentils are soft.
Puree half the soup in a food processor or blender, then return pureed portion to the pot, stirring all together.
Serve & enjoy.

Nutrition Facts : Calories 326.9, Fat 4.6, SaturatedFat 0.7, Sodium 510.3, Carbohydrate 56.5, Fiber 13.4, Sugar 5.5, Protein 17.4

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