Moroccan Lentil Soup
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Recipe Summary Moroccan Lentil Soup
Thick, delicious and nutritious, especially in the winter!
Ingredients | Healthy Vegan Dessert Recipes Uk2 onions, chopped2 cloves garlic, minced1 teaspoon grated fresh ginger6 cups water1 cup red lentils1 (15 ounce) can garbanzo beans, drained1 (19 ounce) can cannellini beans1 (14.5 ounce) can diced tomatoes½ cup diced carrots½ cup chopped celery1 teaspoon garam masala1 ½ teaspoons ground cardamom½ teaspoon ground cayenne pepper½ teaspoon ground cumin1 tablespoon olive oilDirectionsIn 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!Info | Healthy Vegan Dessert Recipes Ukprep:
20 mins
cook:
1 hr 45 mins
total:
2 hrs 5 mins
Servings:
6
Yield:
6 plus servings
TAG : Moroccan Lentil SoupSoups, Stews and Chili Recipes, Soup Recipes, Beans and Peas, Lentil Soup Recipes,
