Skip navigation.
Home

soup




RECIPE: MOROCCAN LENTIL SOUP

 

Recipe courtesy of Purple Mountain Sage Columnist Sharon Courmousis, owner of Sacred Rocks Reserve

 

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

Syndicate content