Total Time
2hrs 5mins
Prep 20 mins
Cook 1 hr 45 mins

This is a very special soup, great in the winter for taking the chill away.

Ingredients Nutrition


  1. In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
  2. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin.
  3. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
  4. Puree half the soup in a food processor or blender.
  5. Return the pureed soup to the pot, stir and enjoy!
Most Helpful

i omitted the canned beans substituted yellow and green split peas, 1/2 c, very nice flavor.

chia December 14, 2002

My husband (who is Moroccan) and I liked this recipe. I added a couple of beef stock cubes and cooked the lentils in the pressure cooker for 12 minutes before I put in the other beans. Otherwise, I followed the recipe as written. In Morocco they usually don't add white beans with lentils, but they do add garbanzo beans. I also substitued with ras el hanout instead of using garam masala.

938404 August 29, 2008

My husband grew up in Casablanca and has very particular tastes when it comes to Moroccan meals. This was my first attempt at Moroccan cooking. I followed the recipe except substitued the Garam Masala for Ras El Hanout (that I made myself) and added lamb while the onions, garlic and ginger were being saute'd. My husband LOVES, LOVES, LOVES this soup! So much so that he now holds me "to a higher standard" when I cook. I highly recommend this fantastic recipe!

The Bouhaddi's November 09, 2007