Cook the Book: Moroccan Lentil Soup

Name: Cook the Book: Moroccan Lentil Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 425 grams garbanzo beans, drained and rinsed; 425 grams pinto beans, drained and rinsed; 794 grams diced tomatoes and their juices; 118 milliliters chopped carrots; 1 teaspoons cayenne pepper; 118 milliliters chopped celery; 0 teaspoons cinnamon; 1 teaspoons cumin; 237 milliliters dried lentils; 1 inch fresh ginger, peeled and grated; 2 teaspoons garam masala; 2 garlic cloves, smashed and chopped; 0 teaspoons nutmeg; 1 onion, chopped; 946 milliliters vegetable broth

Cook the Book: Moroccan Lentil Soup is a gluten free and vegan recipe with 8 servings. This main course has 227 calories, 13g of protein, and 2g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. It is perfect for Autumn. Head to the store and pick up cinnamon, cayenne pepper, nutmeg, and a few other things to make it today. To use up the cinnamon you could follow this main course with the Cinnamon Fudge as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Use a 6-quart slow cooker. Chop the vegetables and add to the stoneware. If you are rushed in the morning, consider chopping the vegetables the night before-it took me longer than I wanted it to.

Ingredients you will need

Vegetable