Moroccan Lentil and Bean Soup

    Moroccan Lentil and Bean Soup

    238saves
    2hours5min


    542 people made this

    A very thick and hearty soup with lentils, chickpeas, cannellini beans and a mixture of vegetables. Delicious and vegan.

    Ingredients
    Serves: 6 

    • 1 tablespoon olive oil
    • 2 onions, peeled and chopped
    • 2 cloves garlic, crushed
    • 1 teaspoon grated root ginger
    • 1 1/2 litres water
    • 1 cup (220g) red lentils
    • 1 (400g) tin chickpeas, drained
    • 1 (400g) tin cannellini beans
    • 1 (400g) can chopped tomatoes
    • 3 carrots, peeled and diced
    • 3 stalks celery, diced
    • 1 teaspoon garam masala
    • 1 1/2 teaspoons ground cardamom
    • 1/2 teaspoon ground cayenne pepper
    • 1/2 teaspoon ground cumin

    Directions
    Preparation:20min  ›  Cook:1hour45min  ›  Ready in:2hours5min 

    1. In large saucepan, fry onions, garlic and ginger in olive oil for about 5 minutes.
    2. Add the water, lentils, chickpeas, cannellini beans, tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin.
    3. Bring to the boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are tender.
    4. Purée half the soup in a food processor or blender. Return the puréed soup to the pot, stir and serve.

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    Reviews (13)

    by
    10

    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

    by
    6

    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

    5

    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

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