Moroccan Lentil Soup
From omshivs 16 years ago
- 145 minutes to make
- Serves 6
Thick, tasty and nutritious. I always top this off with a swirl of yoghurt , squeeze of lemon and some coriander. :)
Ingredients
- 2 onions, chopped shopping list
- 2 cloves garlic, minced shopping list
- 1 teaspoon grated fresh ginger shopping list
- 6 cups water shopping list
- 1 cup red lentils shopping list
- 1 (15 ounce) can garbanzo beans, drained shopping list
- 1 (19 ounce) can cannellini beans shopping list
- 1 (14.5 ounce) can diced tomatoes shopping list
- 1/2 cup diced carrots shopping list
- 1/2 cup chopped celery shopping list
- 1 teaspoon garam masala shopping list
- 1 1/2 teaspoons ground cardamom shopping list
- 1/2 teaspoon ground cayenne pepper shopping list
- 1/2 teaspoon ground cumin shopping list
- 1 tablespoon olive oil shopping list
How to make it
- 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! :)
The Rating
Reviewed by 2 people-
Made this for a dinner party and everyone was very impressed with the flavors. The soup on its own was spicy but the addition of the yogurt, coriander, and lemon juice really pulled it together. And the guests like that they got to "play with their f...more
asheats
in BIG BEAR LAKE loved it
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Oh yeah, i forgot to add it was spicy because I doubled the amount of cayenne!! haha
asheats
in BIG BEAR LAKE loved it
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What is garim marsel?
lanabade
in Goshen loved it
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