Moroccan Lentil Soup

Thick, delicious and nutritious, especially in the winter!



  • Prep 20 m

  • Cook 1 h 45 m

  • Ready In 2 h 5 m

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

Source : Allrecipes