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
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Cannellini beans (1 (19 ounce) can)
- Carrots (1/2 cup)
- Celery (1/2 cup)
- Cumin, ground (1/2 teaspoon)
- Garbanzo beans (1 (15 ounce) can)
- Garlic (2 cloves)
- Ginger, fresh (1 teaspoon)
- Onions (2)
- Red lentils (1 cup)
- Tomatoes (1 (14.5 ounce) can)
- Cooking & Baking
- Cardamom, ground (1 1/2 teaspoons)
- Cayenne pepper, ground (1/2 teaspoon)
- Garam masala (1 teaspoon)
- Olive oil (1 tablespoon)
- Drinks
- Water (6 cups)
Preparation
Read recipe preparation on allrecipes.com
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Recipe Stats
Published March 25, 2003 (9 years ago).
43 people saved this recipe.
