Name: Moroccan Lentil Soup
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 1 tbsp olive oil; 2 onions; 2 clove garlic; 1 tsp fresh grated ginger; 1 cup carrots; 1 cup celery; 2 cans cannellini beans; 6 cups water; 1 cup dried lentils; 1 can garbanzo beans; 1 can diced tomatoes; 1 tsp garam masala; 1 1/2 tsp cardamom; 1/2 tsp cayenne pepper; 3/4 tsp cumin; 1 tsp salt; 1 cup spinach or kale

1 tbsp olive oil

2 onions (chopped)

2 clove garlic (minced)

1 tsp fresh grated ginger (or 1/4 teaspoon dried)

1 cup carrots (diced)

1 cup celery (diced)

2 cans cannellini beans

6 cups water

1 cup dried lentils

1 can garbanzo beans (drained)

1 can diced tomatoes

1 tsp garam masala

1 ¹⁄₂ tsp cardamom (or 1tsp cinnamon and 1/2 tsp nutmeg)

¹⁄₂ tsp cayenne pepper

³⁄₄ tsp cumin

1 tsp salt

1 cup spinach or kale (chopped)

Moroccan Lentil Soup

Moroccan Lentil Soup

Ingredients

Instructions

In large stockpot, sauté onions, garlic, ginger, carrots, and celery in olive oil for about 5 minutes.

Blend one can of cannellini beans with liquid. Add blended beans and remainder of ingredients.

Simmer for 1-1 1/2 hours or until lentils are soft. Add chopped spinach or kale and continue cooking until softened.

Log In