Moroccan Lentil Soup

2 onions, chopped
2 cloves garlic, minced
1 tsp grated fresh ginger
2 Tbsp Vera Jane’s Extra-Virgin Olive Oil
6 cups More Than Gourmet Vegetable Stock
1 cup red lentils
15-oz can garbanzo beans, drained
19-oz can cannellini beans, drained
14.5-oz can DLM Diced Tomatoes
½ cup diced carrots
½ cup chopped celery
1 tsp DLM Garam Masala
1½ tsp DLM Ground Cardamom
½ tsp DLM Ground Cayenne Pepper
½ tsp DLM Ground Cumin
2 tsp sea salt
1 tsp freshly ground black pepper

In a large pot sauté the onions, garlic, and ginger in the olive oil for about 5 minutes. Add the stock, lentils, both beans, tomatoes, carrots, celery, and all of the spices. Bring to a boil for a few minutes, then simmer for 1 to 1½ hours until the lentils are soft. Purée half of the soup in a food processor or blender. Return the puréed

soup to the pot. Stir and adjust seasoning. Serve immediately.

Makes 8 servings
Prep Time: 20 Minutes
Cook Time: 1 Hour, 45 Minutes

Per serving: 253 calories (16% calories from fat); 4g total fat; 1g saturated fat; 0mg cholesterol; 886mg sodium; 40g total carbohydrates; 0g dietary fiber; 12g protein;

Click here for a printable version