cuddle up this weekend with moroccan lentil soup


* 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


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!

via Moroccan Lentil Soup Recipe –

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