Soup Recipes » Lentil Soup » Moroccan Lentil Soup

Moroccan Lentil Soup

Ingredients -

2 Onions, chopped
2 Garlic Cloves, minced
1 teaspoon grated Fresh Ginger
6 cups Water
1 cup Red Lentils
1 (15 ounces) can Garbanzo Beans, drained
1 (19 ounces) can Cannellini Beans
1 (14.5 ounces) 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

Preparation:

1. Add the garlic, onions and ginger to a large pot with olive oil and sauté for 5 minutes over medium heat.

2. Add the remaining ingredients and mix well.

3. Bring the mixture to a boil, reduce the heat to low and simmer for 1-1/2 hours or until the lentils are tender.

4. Add half the soup to a food processor and puree.

5. Return the puree to the pot and heat to hot.

6. Serve and enjoy.

Soup Making Tips -
Storing Lentils

	Lentils should be stored in an airtight container that is also stored in a cool dry place. They can be stored indefinitely but after a year the lentils will begin to lose both color and moisture. Dryer lentils generally take longer to cook.

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