Soups are ideal for fast-breaking during Ramadan. This Moroccan bean soup features lentils and garbanzo beans in an herb-seasoned beef stock.
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
261 Calories
Recipe Instructions
Step 1
Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
Step 2
Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture.
Step 3
Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.
Ingredients
1 onion, chopped
1 teaspoon minced fresh ginger root
1 teaspoon ground black pepper
1 cinnamon stick
1 teaspoon ground cumin
1 (15 ounce) can garbanzo beans, drained
1 teaspoon ground turmeric
6 cups beef stock
1 cup dry lentils
1 tablespoon olive oil, or to taste
1 (14 ounce) can diced tomatoes
1 (15 ounce) can red kidney beans, rinsed and drained
1 cup cooked quinoa
1 bunch flat-leaf parsley leaves and thinner stems, chopped
1 bunch cilantro leaves and thinner stems, chopped
