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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This nutritional soup recipe, which is typical of North Africa & the Middle East, was found on the internet & slightly tweaked. Ingredients:
2 onions, chopped |
2 garlic cloves, minced |
1 teaspoon fresh ginger, grated |
6 cups water |
1 cup red lentil |
1 (15 ounce) can garbanzo beans, drained |
1 (19 ounce) can cannellini beans |
1 (14 1/2 ounce) can diced low-sodium tomatoes |
1/2 cup carrot, diced |
1/2 cup celery, chopped |
1/2 teaspoon ground cloves |
1/2 teaspoon ground cinnamon |
1 1/2 teaspoons ground cardamom |
1/4 teaspoon ground cayenne pepper |
1/8 teaspoon ground cumin |
1 tablespoon olive oil |
Directions:
1. In a large pot, saute onions, garlic & ginger in a little olive oil for about 5 minutes.
2. Add water, lentils, garbanzo beans, cannelloni beans, diced tomatoes, carrots, celery, clove, cinnamon, cardamom, cayenne pepper & cumin.
3. Bring to boil, then boil for several minutes before reducing heat.
4. Simmer about 1 1/2 hours, or until lentils are soft.
5. Puree half the soup in a food processor or blender, then return pureed portion to the pot, stirring all together.
6. Serve & enjoy.
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