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Moroccan Lentil Soup
  Makes 10 servings, 1 cup
  Prep Time: 10 minutes
  Total Time: 1 hour
  Ease of Preparation: Easy

  3 cloves garlic, minced
  2 medium yellow onions, chopped
  1 tsp. fresh ginger, grated
  1 Tbsp. olive oil
  3 cups water
  3 cups reduced-sodium vegetable broth
  1 cup red lentils
  1 (15 oz.) can cannellini beans, rinsed and drained
  1 (15 oz.) can garbanzo beans, rinsed and drained
  1 (15 oz.) can unsalted diced tomatoes
  3/4 cup celery, chopped
  1/2 cup diced carrots
  1 tsp. ground cardamom
  2 tsp. curry powder
  1/4 tsp. cinnamon
  Salt and freshly ground black pepper, to taste

1. In large pot, sauté garlic, onions and ginger in olive oil for about 5 minutes.

2. Add all remaining ingredients and bring to a boil for 3 to 4 minutes. Reduce heat and simmer for 15 minutes. Cover and simmer 30-40 minutes or until lentils are soft.

3. Puree approximately 1/3 of the soup.

4. Return the pureed soup to the pot, stir, reheat and serve.

Nutritional Notes: per serving: calories 188; fat 2.6g (sat <.5g, mono 1g, poly <.5g); iron 3mg; cholesterol 0.0mg; calcium 70mg; carbohydrate 30g; sodium 86mg; protein 10g; fiber 8g

Nutrition Bonus: Vitamin A: 25% daily value; Vitamin C: 15% dv; Calcium: 6% dv; Iron: 15% dv