Sunday, January 2, 2011

Moroccan Lentil Soup

Lentils in themselves can be bland, but they have a marvelous quality of absorbing the flavors of supporting foods cooked with them.  Lentils are full of vitamin B.  This soup is deliciously spicy, completely vegetarian, has no cholesterol, and is high in protein and fiber.

  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 tsp. freshly grated ginger
  • 6 cups water
  • 1 cup lentils
  • 1 (15 oz. can ) chick peas (garbanzo)
  • 1 (15 oz. can) cannellini beans
  • 1 (14.5 oz can) diced or stewed tomatoes
  • 1/2 c. carrots, diced
  • 1/2 c. celery, diced
  • 1 tsp. ground cardamom
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cayenne pepper
  • 1/2 tsp. ground cumin
  • 1 Tb. oil

In a large pot, saute onions, garlic and ginger in 1 Tb. olive oil about 5 minutes until softened.

Add water, lentils, chick peas, cannellini beans, tomatoes, carrots, celery and spices.  Bring to a boil, lower the heat and simmer for 1 to 1-1/2 hours, until lentils are tender.

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

This soup only takes about 20 minutes prep time and has all the warm, sensual spices of Morocco.

Servings: 6
~Adapted from Grace and Mae
Sunday Soup Night
Sharing with The Country Cook - Soups and Stews Linky Party


  1. Hey I just happened to see this one on the soup night blog. I'm a vegetarian and I've been lookiing for something different. I like your use of three beans in this one. Thanks for posting it.

  2. This sounds really tasty and satisfying, and I love anything with chickpeas in it! Thanks so much for sharing this recipe with Sunday Night Soup Night. I'll be hosting weekly through fall and winter, so I'd love to see you again with your next soup/stock/chowder recipe!


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