Friday, March 19, 2010

Moroccan Lentil Soup

Hey everybody, this will be my first post under my new format. It is an excellent recipe that's cooking on my stove as I type this.


2 Onions, chopped

2 Cloves Garlic, minced

1tsp Grated Fresh Ginger

6 Cups Water

1 Cup Red Lentils

1 (15oz) can garbanzo beans, drained (chick peas)

1 (19oz) can cannellini beans (white kidney beans)

1 (14.5oz) can diced tomatoes

1/2 Cup Diced Carrots

1/2 Cup chopped Celery

1tsp Garam Masals

1 1/2tsp Ground Cardamom

1/2tsp Ground Cayenne Pepper

1/2 tsp Ground Cumin

1Tbs Olive Oil


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

2. Add the water, lentils, chick peas, white kidney beans, tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 1 1/2 hours or longer, until the lentils are soft.

3. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy.

serves 8

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