Moroccan Lentil Soup Recipe

Not authentic moroccan (garam masala) This is a soup I often make when I don't feel like eating the meats. Serve with minted couscous with pine nuts and currants.

Serves 6

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
• 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

DIRECTIONS -

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

NOTES -
I don't actually ever use the garam masala (its an Indian spice combo, btw) but dry roast the following seeds on the stove in a frying pan, then grind with a mortar and pestle

• mustard seed
• cumin seed
• fenugreek
• cloves
• cardamon pods

Throw em in a frying pan on med heat until the mustard seeds start dancing.