Moroccan Lentil Soup | Min Yx Games Moroccan Lentil Soup | Min Yx Games
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Moroccan Lentil Soup

Thick, delicious and nutritious, especially in the winter!

Ingredients:

  • 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

Directions:

  1. In a large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
  2. Add the water, lentils, chickpeas, 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. Return the pureed soup to the pot, stir and enjoy.

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