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Moroccan Lentil Soup

4

125 min

Moroccan Lentil Soup

Moroccan Lentil Soup Photo 1

Time

125 min

Serving

6 persons

Calories

329

Rating

4.00★ (547)

Cuisine

Author: Victoria Buriak
Thick, delicious and nutritious, especially in the winter!

Ingredients

  • onions: 2 piece (chopped)
  • garlic: 2 clove (minced)
  • fresh ginger: 1 tsp (grated)
  • water: 6 cups
  • red lentils: 1 cup
  • garbanzo beans: 1 can (15 ounce can, drained)
  • cannellini beans: 1 can (19 ounce can)
  • tomatoes: 1 can (14.5 ounce can, diced)
  • carrots: 0.5 cup (diced)
  • celery: 0.5 cup (chopped)
  • Garam Masala: 1 tsp
  • ½ teaspoons ground cardamom: 1 piece
  • ground cayenne pepper: 0.5 tsp
  • ground cumin: 0.5 tsp
  • olive oil: 1 Tbsp

Metric Conversion

Stages of cooking

Moroccan Lentil Soup Photo 21
Moroccan Lentil Soup Photo 32
Moroccan Lentil Soup Photo 43
  1. In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
    Moroccan Lentil Soup Photo 2
  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.
    Moroccan Lentil Soup Photo 3
  3. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
    Moroccan Lentil Soup Photo 4

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