Lentil Cardamom Soup Recipes

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MOROCCAN LENTIL SOUP



Moroccan Lentil Soup image

Thick, delicious and nutritious, especially in the winter!

Provided by Grace and Mae

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 2h5m

Yield 6

Number Of Ingredients 15

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

Steps:

  • 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!

Nutrition Facts : Calories 328.8 calories, Carbohydrate 56.5 g, Fat 3.6 g, Fiber 18 g, Protein 18.3 g, SaturatedFat 0.5 g, Sodium 317 mg, Sugar 4.8 g

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