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Ron Lutz II | all galleries >> What're We Having? >> Soups & Stews > Moroccan Lentil Soup
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19-NOV-2008 Ron Lutz II

Moroccan Lentil Soup

2 Onions - chopped
2 Cloves of Garlic - minced
1 Tspn Fresh Ginger Root - peeled and minced
1 Cup Red Lentils
1 15oz Can Garbanzo Beans - drained
1 15oz Can Cannelloni Beans
1 15oc Can Diced Tomatoes
1/2 Cup Carrots - diced
1/2 Cup Celery Stalk - chopped
1 Tspn Garam Masala
1 1/2 Tspns Ground Cardamom
1/2 Tspn Ground Cumin
1/2 Tspn Ground Cayenne Pepper
1 Tbspn Olive Oil
6 Cups Water

In a large soup pot heat up the oil then sauté the onions, garlic and ginger root until slightly soften, but not browned. Add everything else then bring to boil. Reduce the heat, cover and let simmer for 1 to 2 hours. Using an immersion blender (or carefully ladling into a stand blender) puree about half the soup. Serve hot!

Canon EOS 40D ,Canon EF 50mm f/1.4 USM
1/60s f/1.8 at 50.0mm iso400 full exif

other sizes: small medium original auto
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