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Moroccan Lentil Soup

Published Wednesday, 03 December, 2008 by Kirsty

A Great, Warming Vegan Supper

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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

Method

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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  • What a great recipe, uploaded by Julie!

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