Moroccan Lentil Soup

Name: Moroccan Lentil Soup
Total time: 125
Yield: 6
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; 0.5 cup diced carrots; 0.5 cup chopped celery; 1 teaspoon garam masala; 1.5 teaspoons ground cardamom; 0.5 teaspoon ground cayenne pepper; 0.5 teaspoon ground cumin; 1 tablespoon olive oil

Recipe by Grace and Mae from allrecipes.com

Dinner 2 Hr. 5 Mins.

Ingredients

6 servings

•

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

•

0.5 cup diced carrots
•

0.5 cup chopped celery
•

1 teaspoon garam masala
•

1.5 teaspoons ground cardamom
•

0.5 teaspoon ground cayenne pepper
•

0.5 teaspoon ground cumin
•

1 tablespoon olive oil

Instructions

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 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!