Moroccan Lentil Soup Recipe

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

How to make Moroccan Lentil Soup

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.
3. Bring to a boil for a few minutes then simmer for 1 to 1 ½ hours or longer, until the lentils are soft.
4. Puree half the soup in a food processor or blender.
5. Return the pureed soup to the pot, stir and enjoy!

Notes