Moroccan Lentil Soup

This soup is deliciously spicy, completely vegetarian, has no cholesterol, and is high in protein and fiber. It is brimming with vegetables, chick peas, white beans, and red lentils, and seasoned with cardamom, garam masala, cumin, and fresh ginger.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 5 mins
• Calories: 329 Calories

Ingredients

• 1 ½ teaspoons ground cardamom
• 1 tablespoon olive oil
• ½ cup chopped celery
• 2 onions, chopped
• 2 cloves garlic, minced
• 6 cups water
• 1 teaspoon grated fresh ginger
• ½ teaspoon ground cayenne pepper
• 1 (15 ounce) can garbanzo beans, drained
• 1 cup red lentils
• 1 (19 ounce) can cannellini beans
• 1 (14.5 ounce) can diced tomatoes
• ½ cup diced carrots
• 1 teaspoon garam masala
• ½ teaspoon ground cumin

Recipe Instructions

Step 1

In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.

Step 2

Add 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.

Step 3

Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!