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Moroccan Lentil Soup
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Explore Moroccan spices with this spicy medley!

The secret to making this soup is pureeing it to the right consistency; the cooked lentils will give it a rich, creamy texture. Adjust cayenne pepper to taste, keeping in mind that soup tends to get spicier after being refrigerated.

 

Serves: 6

 

Ingredients:

  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 6 cups water
  • 1 cup brown (aka green) lentils
  • 1/2 cup red lentils
  • 1 (15 oz) can garbanzo beans, drained
  • 1 (19 oz) can red kidney beans
  • 1 (14.5 oz) can diced tomatoes
  • 1/2 cup diced carrots
  • 1/2 cup chopped celery
  • 1 tsp ground cayenne pepper (or more, to taste)
  • 1/2 tsp ground cumin
  • 1 tbsp ginger paste
  • 1 tbsp olive oil
  • Salt and pepper, to taste

 

Directions:

  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!

 



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