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Moroccan Lentil Soup Recipe

Recipe by: 106a802496d678ba

"Thick, delicious and nutritious, especially in the winter!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook1 h 45 m
  • Ready In2 h 5 m
  • 1In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
  • 2Add 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.
  • 3Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
Ingredients
  • 6 servings
  • 329 cals
  • 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
  • 1/2 cup diced carrots
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    329
    16%
  • Fat:
    3.6
    6%
  • Carbs:
    56.5
    18%
  • Protein:
    18.3
    37%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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