Moroccan Lentil Soup

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 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
• cup diced carrots
• cup chopped celery
• 1 teaspoon garam masala
• 1 teaspoons ground cardamom
• teaspoon ground cayenne pepper
• teaspoon ground cumin
• 1 tablespoon olive oil

Directions

Step 1: In a large pot, heat a little olive oil and saut the chopped onions, minced garlic, and grated ginger for about 5 minutes until softened and fragrant.

Step 2: Add the water, red lentils, garbanzo beans, cannellini beans, diced tomatoes, diced carrots, and chopped celery to the pot. Stir in the garam masala, cardamom, cayenne pepper, and cumin. Bring the mixture to a boil, then reduce the heat and simmer for 1 to 1 hours, or longer, until the lentils are tender and cooked through.

Step 3: Once the lentils are soft, puree half of the soup in a food processor or blender until smooth. Return the pureed portion to the pot and stir to combine.

Step 4: Serve hot and enjoy your flavorful, hearty soup!

Nutrition Facts (per serving)