Friday, 19 October 2012
Moroccan Lentil Soup (north African)
Ingredients
Original recipe makes 6 plus servings
- 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
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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