Moroccan Lentil Soup

Thick, delicious and nutritious, especially in the winter!

Step: 1

In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.

Step: 2

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.

Step: 3

Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

Per Serving: 329 calories; protein 18.3g; carbohydrates 56.5g; fat 3.6g; sodium 317mg.

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