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
1/4 teaspoon of Tumeric
In a large pot sauté; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
Add the water, lentils, chickpeas, 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.
Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy.
For more than two decades, Dr. Kathleen A. Hartford has treated and nurtured thousands of individuals through her integrated wellness approaches. As patients reclaim their health, she coaches them on how to maintain their youthful vitality with practical guidance on nutrition, exercise and stress management. Read more...
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