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Starter >> Moroccan Lentil Soup
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Starter >> Moroccan Lentil Soup


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
In 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 ½ 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!

"thick, Delicious And Nutritious, Especially In The Winter!" Recipe Yield: 6 Plus Servings. You can serve with your family and friends.
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