Moroccan Lentil Soup

Name: Moroccan Lentil Soup
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 539 grams cannellini beans; 425 grams garbanzo beans, drained; 411 grams diced tomatoes; 118 milliliters diced carrots; 118 milliliters chopped celery; 1 teaspoon grated fresh ginger; 1 teaspoon garam masala; 2 cloves garlic, minced; 2 teaspoons ground cardamom; 1 teaspoons ground cayenne pepper; 1 teaspoons ground cumin; 1 Tbsp olive oil; 2 onions, chopped; 237 milliliters red lentils; 1 liters water

Moroccan Lentil Soup might be just the main course you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 339 calories, 20g of protein, and 5g of fat. This recipe serves 6. It is a good option if you're following a gluten free and vegan diet. If you have garlic, garam masala, ginger, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 2 hours and 5 minutes.

Instructions

In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.

Ingredients you will need

Olive Oil

Garlic

Ginger

Onion

Equipment you will use

Pot

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.

Ingredients you will need

White Kidney Beans