Moroccan Lentil Soup

Name: Moroccan Lentil Soup
Prep time: 20 min
Cook time: 600 min
Total time: 620 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 cup dried lentils; 1 can garbanzo beans (15 ounce); 1 can pink kidney beans (15 ounce); 1 onion; 2 garlic cloves; 0.5 cup chopped celery; 0.5 cup chopped carrot; 1 can diced tomatoes (28 ounce); 4 cup vegetable broth; 1.5 tsp garam masala; 0.5 tsp cayenne pepper; 0.5 tsp cumin; 0.25 tsp nutmeg; 0.25 tsp cinnamon; 1 tbsp coarsely grated fresh ginger

Lentils, chickpeas and celery come together in this soup, fragrant with garam masala and cayenne and slow-cooked.

10 hr 20 min · Serves 8 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 600 min · 620 min total
Difficulty: medium

1
Combine everything in a 6-qt slow cooker. Stir well, cover, and cook on low 8-10 hours.
600 min
2
When finished, pulse with an immersion blender to puree about half the soup to thicken it. Serve hot.