Moroccan Lentil Soup
Description
This soup is deliciously spicy, completely vegetarian, has no cholesterol, and is high in protein and fiber. It is brimming with vegetables, chick peas, white beans, and red lentils, and seasoned with cardamom, garam masala, cumin, and fresh ginger.
Ingredients
•
2 onions, chopped
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2 cloves garlic, minced
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1 teaspoon grated fresh ginger
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6 cups water
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1 cup red lentils
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1 (15 ounce) can garbanzo beans, drained
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1 (19 ounce) can cannellini beans
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1 (14 1/2 ounce) can diced tomatoes
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1/2 cup diced carrots
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1/2 cup chopped celery
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1 teaspoon garam masala
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1 1/2 teaspoons ground cardamom
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1/2 teaspoon ground cayenne pepper
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1/2 teaspoon ground cumin
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1 tablespoon olive oil
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!