MOROCCAN LENTIL SOUP

Moroccan Lentil Soup image

Make and share this Moroccan Lentil Soup recipe from Food.com.

Provided by Mirj2338

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 onions, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
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 tomatoes
1/2 cup diced carrot
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

Steps:

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!

Nutrition Facts : Calories 327.2, Fat 4.6, SaturatedFat 0.7, Sodium 506.7, Carbohydrate 56.2, Fiber 13.4, Sugar 5.7, Protein 17.5

*** Explore more Moroccan Lentil Soup Recipes »

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