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Moroccan Lentil Soup

Cook Time 90 mins
Total Time 1 hr 30 mins
Cooking Method:
Courses: ,
Servings: 8
Ingredients
  • 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)
Instructions
  1. 1
    In large stockpot, sauté onions, garlic, ginger, carrots, and celery in olive oil for about 5 minutes.
  2. 2
    Blend one can of cannellini beans with liquid. Add blended beans and remainder of ingredients.
  3. 3
    Simmer for 1-1 1/2 hours or until lentils are soft. Add chopped spinach or kale and continue cooking until softened.