Moroccan Lentil Soup
Ingredients:
-
2 onions, chopped
-
2 cloves garlic, minced
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1 teaspoon grated fresh ginger
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6 cups water
-
1 cup red lentils
-
1 (15 ounce) can garbanzo beans, drained
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1 (19 ounce) can cannellini beans
-
1 (14.5 ounce) can diced tomatoes
Directions:
- In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
- 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.
- Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
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