Moroccan Spiced Lentil Soup

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* Exported from MasterCook *

 

Moroccan Spiced Lentil Soup

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

2 onions -- chopped

1 clove garlic -- minced

1 teaspoon ground ginger

1 teaspoon paprika

1 teaspoon turmeric

1/4 teaspoon cayenne pepper

1 cup red lentils -- rinsed and drained

4 cups vegetable stock

1 28 oz can diced tomatoes

1 19 oz can chickpeas -- rinsed and drained

1/3 cup chopped fresh coriander

1/4 teaspoon salt

1/4 teaspoon black pepper

 

In a large saucepan or Dutch oven, heat oil over medium-high heat. Add onions

and garlic; cook, stirring, for 3 to 5 minutes or until onions are soft but not

brown. Add ginger, paprika, turmeric, and cayenne; cook, stirring, for about 1

minute. Add lentils; stir to coat with onion-and-spice mixture.

 

Add stock and tomatoes. Bring to a boil over high heat, stirring occasionally.

Reduce heat to medium-low; simmer, covered, for 30 to 40 minutes or until

lentils are very soft soft and have started to break up.

 

Stir in chickpeas, coriander, salt, and pepper; simmer, uncovered, for 10

minutes to allow flavors to blend. If desired, season to taste with additional

salt and pepper. Ladle into warm soup bowls. Serve at once.

 

Source:

" The Beans, Lentils, and Tofu Gourmet "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 501 Calories; 11g Fat (18.8% calories

from fat); 23g Protein; 82g Carbohydrate; 20g Dietary Fiber; 2mg Cholesterol;

1208mg Sodium. Exchanges: 5 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0