Moroccan Lentil Soup
A Great, Warming Vegan Supper
Difficulty Level: easy
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Ingredients
- * 1 tablespoon olive oil
- * 2 onions, chopped
- * 2 cloves garlic, minced
- * 1 teaspoon grated root ginger
- * 1.5L (2½ pints) water
- * 200g (7 oz) red lentils
- * 1 (400g) tin chickpeas, drained
- * 1 (400g) tin cannellini beans
- * 1 (400g) tin chopped tomatoes
- * 3 carrots, diced
- * 3 stalks celery, diced
- * 1 teaspoon garam masala
- * 1 1/2 teaspoons ground cardamom
- * 1/2 teaspoon ground cayenne pepper
- * 1/2 teaspoon ground cumin
Instructions
1. In large pot, sauté onions, garlic and ginger in olive oil for about 5 minutes.
2. Add the water, lentils, chickpeas, cannellini beans, tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to the boil for a few minutes then simmer for 1 to 1½ hours or longer, until the lentils are tender.
3. Purée half the soup in a food processor or blender. Return the puréed soup to the pot, stir and serve.
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