International Lifestyle Magazine Issue 55 | Page 86

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Moroccan Lentil Soup
By Ly nn Nichols on

Some things can be eaten at anytime of the year, and this soup is one of them. In winter
you can have a big bowl of steaming soup, in summer you can have a smaller bowl
and serve with a big green salad that you can dip into the soup! I know that sounds
yucky but go with me on this one! Try it and enjoy.x
This is an American recipe so here are the equivalent measurements.
1/4 cup = 57 g
1/3 cup = 76 g
1/2 cup = 113 g
You will need:2 onions, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
6 cups water
1 cup red lentils
1 tin of garbanzo beans, drained
1 tin of cannellini beans
1 tin of chopped 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
How To Make:This is so, so easy and the results are awesome!
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 as you serve add freshly chopped coriander to complete and if you are feeling
really fancy, sprinkle with a few toasted pine nuts too! Delicious.x
You can get all your ingredients from the wonderful www.steenbergs.co.uk and they
deliver worldwide too!

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