This is by far my favorite soup, ever. Well at least at this point in my life. I usually call it Moroccan Lentil soup but since I already posted a Lentil Soup on here I did not want to confuse anyone. I can live on this soup for days and it may be my last meal if my stomach can handle the spice in my golden years. It is also super healthy (I hope at least) loaded with protein and spicy, but with just the right layer of spices. I have given out recipe for this soup to at least dozen people so I don’t think it is me, It’s them.
You will need: 2 chopped onions, 2 garlic cloves minced, 1 tsp grated ginger, 6 cups water, 1 cup lentils, 1 (15oz) can garbanzo beans, drained, 1 (19oz) can cannellini beans, 1 (14.5 oz ) can diced tomatoes, 1/2 cup diced carrots, 1/2 cup celery, 1 tsp garam masala, 1/2 tsp ground cardamon, 1/2 tsp ground cayenne pepper, 1/2 tsp ground cumin, 1 tbs olive oil.
Now you see why I like it? You can have the ingredients for this soup in your pantry at all times. A can of this and a can of that, add loads of spices and you have heaven in a bowl.
Chop two onions and 2 cloves of garlic
peel and grate ginger
saute onions, garlic and ginger in 1 tbs olive oil for about 5 min or until translucent.
In the meantime dice the carrots and celery
To the sauteed onion add lentils, carrots, celery
tomatoes, garbanzos, cannellini beans
cover with 6 cups of water
add 1 tsp garam masala
1/2 tsp cardamon
1/2 tsp cayenne pepper
1/2 tsp of cumin. Bring to boil for a few minutes, lower the heat and simmer until the lentils are soft.
Puree half the soup in the food processor (or whole soup if you want it smooth), return to the pot, stir and enjoy. Or better yet do it like me: take the pot and lock yourself in a room with a fresh french baguette and pretend that nothing was cooked today. That smell of amazing flavor lingering throughout the house must be from the new scented candle that I just bought.