Moroccan Lentil Soup

This delightfully spicy, hearty soup makes a perfect vegan meal. It is thick, nutritious and delicious, especially in winter!

Ready in: 2hr 5min (Prep: 20min, Cook: 1hr 45min)
Serves: 6

Ingredients

  • Olive oil – 1 tablespoon
  • Onions (chopped) – 2
  • Garlic (minced) – 2 cloves
  • Grated root ginger – 1 teaspoon
  • Water – 1.5L (2½ pints)
  • Red lentils – 200g (7 oz)
  • Chickpeas (drained) – 1 (400g) tin
  • Cannellini beans – 1 (400g) tin
  • Chopped tomatoes – 1 (400g) tin
  • Carrots (diced) – 3
  • Celery (diced) – 3 stalks
  • Garam masala – 1 teaspoon
  • Ground cardamom – 1 1/2 teaspoons
  • Ground cayenne pepper – 1/2 teaspoon
  • Ground cumin – 1/2 teaspoon

Method

  1. In a large pot, sauté the onions, ginger and garlic in olive oil for 5 minutes.
  2. Add the water, lentils, chickpeas, cannellini beans, cayenne pepper, tomatoes, celery, carrots, garam masala, cardamom and cumin, and bring the mixture to boil for a few minutes.
  3. Simmer the mixture for about 1 to 1.5 hours or even longer. Do this until the lentils are tender.
  4. Now purée half of the soup in a blender or food processor. 
  5. And finally, return the puréed soup to the pot and stir. Ready to serve!

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