Guest guest Posted October 10, 2007 Report Share Posted October 10, 2007 Morroccan 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. In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes. 2. Add the water, lentils, chick peas, 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. 3. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy! ************************************** See what's new at http://www.aol.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2007 Report Share Posted October 10, 2007 angeldante wrote: > Morroccan Lentil Soup This sounds really good and I definitely want to try it. Since I am a single Senior living alone I may need to get a bigger pot. What size would this recipe need ? TIA mikef orygun Quote Link to comment Share on other sites More sharing options...
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