Lentil Soup

Name: Lentil Soup
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: 6 serving(s)
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

(7)

Recipe by Sydney Mike

This nutritional soup recipe, which is typical of North Africa & the Middle East, was found on the internet & slightly tweaked.

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READY IN: 1hr 35mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

In a large pot, saute onions, garlic & ginger in a little olive oil for about 5 minutes.
Add water, lentils, garbanzo beans, cannelloni beans, diced tomatoes, carrots, celery, clove, cinnamon, cardamom, cayenne pepper & cumin.
Bring to boil, then boil for several minutes before reducing heat.
Simmer about 1 1/2 hours, or until lentils are soft.
Puree half the soup in a food processor or blender, then return pureed portion to the pot, stirring all together.
Serve & enjoy.

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