OUR FAVORITE RECIPES - MOROCCAN LENTIL SOUP
It's starting to get chilly out there and soups are great for keeping warm. Below is a great vegetarian friendly recipe that you're sure to enjoy.
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Servings: 6
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
INSTRUCTIONS:
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!
CATHY MALLERS & DEAN'S TEAM CHICAGO
