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Moroccan Lentil Soup

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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


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!

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