Moroccan Lentil Soup

SUBMITTED BY: Grace and Mae PHOTO BY: What a Dish!

"Thick, delicious and nutritious, especially in the winter!"

PREP TIME	20 Min
COOK TIME	1 Hr 45 Min
READY IN	2 Hrs 5 Min

SERVINGS & SCALING

Original recipe yield: 6 plus servings

USMETRIC

About scaling and conversions

INGREDIENTS

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
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

READ REVIEWS (148)

DIRECTIONS

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!

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 28, 2004 by k. treat

Upon sampling this soup, my morrocan husband stated, "something is in there that doesn't belong in there." When i rattled off the list of spices he said the Garam Marsala didn't belong, although he stated it was good. For an authentic morrocan taste, substitute "Rus Al Hanoot" for the Garam Marsala. GM is a blend of indian spices, while Rus Al Hanoot is a blend of morrocan spices.

10 users found this review helpful

Reviewed on Oct. 23, 2003 by DC Girly Girl

Pretty good...nice & spicy. It made a good meal with some rice. I cooked it in a slow cooker which made it a lot easier...I didn't have to worry about stirring it on the stovetop. Also, I used chicken broth and water instead of just water.

9 users found this review helpful

Reviewed on Jun. 16, 2003 by MELODI_W

This was an excellent soup! I used whole cardamom seeds instead of the ground cardamom, which resulted in a very strong flavor and aroma. Perfect for those who love African and Indian spices. I will definitely make this soup again.

9 users found this review helpful

MORE MEMBER REVIEWS