Moroccan Lentil Soup

Total Time

2 Hours 5 Minutes

Servings

6

Ingredients

• 2 onions, chopped
• 2 cloves finely chopped garlic
• 1 teaspoon grated fresh ginger
• 6 cups water
• 1 cup red lentils
• 1 (15 ounce) can chickpeas, 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

Instructions

1. In large pot sauté; 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.
3. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
4. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and serve.