Moroccan Lentil Soup
Moroccan Lentil Soup is a flavorful and hearty dish that blends the earthy goodness of lentils with the bold spices of North Africa. Known for its rich, aromatic profile, the soup combines traditional Moroccan ingredients to create a satisfying and nutritious meal.
Ingredients
- 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
- ½ cup diced carrots
- ½ cup chopped celery
- 1 teaspoon garam masala
- 1½ teaspoons ground cardamom
- ½ teaspoon ground cayenne pepper
- ½ teaspoon ground cumin
- 1 tablespoon olive oil
Instructions
- In a large pot, warm some olive oil and cook the onions, garlic, and ginger for about 5 minutes, stirring occasionally, until they become fragrant and tender.
- Pour in the water, followed by the lentils, chickpeas, white kidney beans, diced tomatoes, carrots, celery, and spices—garam masala, cardamom, cayenne pepper, and cumin. Bring the mixture to a boil, then reduce the heat and let it simmer for 1 to 1 1/2 hours, or until the lentils are tender and the flavors have melded together.
- Blend half of the soup until smooth in a food processor or blender. Pour it back into the pot, stir well, and your flavorful, creamy soup is ready to serve and enjoy!