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.

More recipes to try

Roasted Spaghetti Squash with Parmigiano-Reggiano

This recipe is excellent. Great when you have vegetarian guests. Just make sure you start it early enough so the squashes cool enough to handle.

INGREDIENTS

• 1 large spaghetti squash (about 5 pounds)
• 4 tablespoons olive oil
• 2 medium garlic cloves, finely chopped
• 1 medium shallot, finely chopped
• 3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving

INSTRUCTIONS

1. Heat the oven to 400°F and arrange a rack in the middle. Cut squash in half lengthwise and scrape out seeds. Brush flesh with 2 tablespoons of the oil and season generously with salt and freshly ground black pepper. Place squash, cut sides up, on a baking sheet and roast until fork tender, about 50 minutes.
2. Remove squash from oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape flesh with a fork to make long squash strands; set aside.
3. Heat remaining 2 tablespoons of the olive oil in a large saucepan over medium heat until oil shimmers, about 3 minutes. Add garlic and shallot, season with salt and freshly ground black pepper, and cook until softened and lightly brown, about 3 minutes.
4. Add squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from heat, add cheese one handful at a time while tossing squash to evenly coat. Serve with freshly ground black pepper and extra cheese.