Moroccan Lentil Soup

Mirj's Note:

This is a very special soup, great in the winter for taking the chill away.

• Total Time: 2 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 45 mins

Ingredients:

Servings: 6

• 2 onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 6 cups water
• 1 cup red lentil
• 1 (15 ounce) can garbanzo beans, drained
• 1 (19 ounce) can cannellini beans
• 1 (14 1/2 ounce) can diced tomatoes
• 1/2 cup diced carrot
• 1/2 cup chopped celery
• 1 teaspoon garam masala
• 1 1/2 teaspoons ground cardamom
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil

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.
3. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 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!

Reviews

[chia]

i omitted the canned beans substituted yellow and green split peas, 1/2 c, very nice flavor.

[Tamibic2]

This is a wonderful soup! I adore the spices. I added 2 cups of lentils and servered with toppings - chopped fresh tomato, chopped bacon, plain yogurt and cilantro!!! Fantastic.

[Elisabetta47]

This is a wonderful, thick soup with a good spicy kick. My dieting husband was happy to find it in his thermos. We're going by the theory that people in third world countries generally use lots of heat in their spicing to aid in appetite reduction. If that's even partially true, maybe THIS diet will work! Thanks for a good and healthy meal, dieting or not.