A very thick and hearty soup with lentils, chickpeas, cannellini beans and a mixture of vegetables. Delicious and vegan.
Upon sampling this soup, my morrocan husband stated, "something is in there that doesn't belong in there." When i rattled off the list of spices he said the Garam Marsala didn't belong, although he stated it was good. For an authentic morrocan taste, substitute "Rus Al Hanoot" for the Garam Marsala. GM is a blend of indian spices, while Rus Al Hanoot is a blend of morrocan spices. - 21 Jul 2008
Good, easy recipe but a teaspoon of salt accentuates the spices which are otherwise insipid. Fried the spices for the last minute of step 1. Next time I will double the spices apart from the cayenne. Added a dessert spoon of smoked paprika which gave it a more authentic Moroccan flavour. Excellent recipe. - 07 Nov 2011
Something else. This is good, and so easy. I did it in the slow cooker, and didn't saute anything beforehand, just threw it all in (no oil). Sadly, I forgot to buy fresh root ginger so I just used dried. I had brown lentils, so I used those instead, but am interested in trying the red. Cooked for about 12 hours on low, and it was perfect. Thick and yummy. I only used a sprinkle of cayenne. Served with warm wholemeal pittas - 21 Jul 2008