Moroccan Lentil Soup

Recipe View 5 mins In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and cook until softened and translucent, about 5 minutes.

Recipe View 1 mins Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant. (1 minute)

Recipe View 2 mins Pour in the water, red lentils, garbanzo beans, cannellini beans, diced tomatoes (with their juice), carrots, and celery. Stir well to combine. (2 minutes)

Recipe View 1 mins Add the garam masala, ground cardamom, cayenne pepper, and ground cumin. Stir again to ensure the spices are evenly distributed. (1 minute)

Recipe View 1 hrs 30 mins Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the lentils are tender and the vegetables are cooked through. Stir occasionally to prevent sticking. (90 minutes)

Recipe View 5 mins Once the soup has simmered, use an immersion blender to puree about half of the soup directly in the pot. Alternatively, carefully transfer half of the soup to a regular blender or food processor and blend until smooth. (5 minutes)

Recipe View 2 mins Pour the pureed soup back into the pot and stir to combine. This will create a creamy and textured soup. (2 minutes)

Recipe View 2 mins Taste the soup and adjust seasonings as needed. Add salt and pepper to your preference. (2 minutes)

Recipe View 2 mins Serve hot, garnished with a swirl of yogurt or a sprinkle of fresh cilantro, if desired. (2 minutes)