Moroccan Lentil Soup recipe

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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
½ cup diced carrots
½ cup chopped celery
1 teaspoon garam masala
1 ½ teaspoons ground cardamom
½ teaspoon ground cayenne pepper
½ teaspoon ground cumin
1 tablespoon olive oil

Nutrition Info

328.8 calories
carbohydrate: 56.5 g
cholesterol: : -
fat: 3.6 g
fiber: 18 g
protein: 18.3 g
saturatedFat: 0.5 g
servingSize: -
sodium: 317 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

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!

Recipe Yield

6 plus servings

Recipe Note

Thick, delicious and nutritious, especially in the winter!

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