How to Make Moroccan Lentil Soup - A Step-by-Step Guide

Moroccan cuisine is known for its rich and flavorful dishes, and this Moroccan Lentil Soup is no exception. This hearty and aromatic soup is a staple in Moroccan households, especially during the colder months. Packed with protein-rich lentils, an array of aromatic spices, and fresh vegetables, this soup is not only delicious but also nutritious. Whether you're a fan of Moroccan cuisine or simply looking for a new and exciting soup recipe to try, this Moroccan Lentil Soup is sure to impress y...

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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
  • 1 ½ teaspoons ground cardamom
  • ½ teaspoon ground cayenne pepper
  • ½ teaspoon ground cumin
  • 1 tablespoon olive oil

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 45 mins
  • Total Time: 2 hrs 5 mins
  • Servings: 6
  • Yield: 6 plus servings

  • In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
  • 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.
  • Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
  • Nutrition

    329 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Sodium: 317mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 18g
    • Total Sugars: 5g
    • Protein: 18g
    • Vitamin C: 16mg
    • Calcium: 121mg
    • Iron: 7mg
    • Potassium: 923mg