Friday, 19 October 2012

Moroccan Lentil Soup (north African)



Ingredients


Original recipe makes 6 plus servings


  1. 2 onions, chopped
  2. 2 cloves garlic, minced
  3. 1 teaspoon grated fresh ginger
  4. 6 cups water
  5. 1 cup red lentils
  6. 1 (15 ounce) can garbanzo beans, drained
  7. 1 (19 ounce) can cannellini beans
  8. 1 (14.5 ounce) can diced tomatoes
  9. 1/2 cup diced carrots
  10. 1/2 cup chopped celery
  11. 1 teaspoon garam masala
  12. 1 1/2 teaspoons ground cardamom
  13. 1/2 teaspoon ground cayenne pepper
  14. 1/2 teaspoon ground cumin
  15. 1 tablespoon olive oil


Directions



1. In large pot saute; the vegetables, beans, and cinnamon in a little olive oil for about 5 moments.

2. Add the water, dried beans, girl beans, white renal beans, chopped tomato vegetables, green beans, oatmeal, garam masala, cardamom, cayenne pepper and cumin. Bring to a steam for a few moments then cook for 1 to 1 1/2 hours or longer, until the dried beans are soft.

3. Puree half the broth in a mixer or mixer. Return the pureed broth to the pot, mix and enjoy!

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