Moroccan Lentil Soup

Thing 3 absolutely loves Moroccan lentil soup. He gives me his dimpled smile and his eyes twinkle whenever he hears it's for lunch.

This recipe is my concoction of Grace & Mae's original recipe on Allrecipes.com. Although it's titled "Moroccan" lentil soup, it contains mostly Indian spices such as Garam Masala. For a more authentic Moroccan taste, just substitute the Garam Masala for Rus Al Hanoot which is a blend of Moroccan spices. The recipe also calls for garbanzo beans but I like to use kidney beans instead to keep the soft texture of the soup constant. Serve alone or with bread for a very filling and wholehearty meal.

Moroccan Lentil Soup

Ingredients:
2 tablespoon oil
2 chopped onions
5 cloves of chopped garlic
1 teaspoon grated or pureed ginger
5 whole cardamom seeds
1 teaspoon garam masala
2 & 1/2 teaspoons cumin
2 & 1/2 teaspoons chili powder or cayenne
6 tablespoons tomato paste or sauce
1 chopped tomato
1/2 cup chopped celery
1/2 cup chopped carrots


1 cup lentil (masoor dal)
1 can canneli beans (white kidney beans)
2 cans kidney beans
2 cups vegetable broth
6 cups water
Salt to taste


Directions:

• In a large pot, saute the onions, garlic, and ginger in oil for 5 minutes over medium heat.
• Add tomato, celery, carrots, and spices. Cook for 3-4 minutes and add the vegetable broth.
  
• Add in the remaining ingredients and bring to a boil for about 10 minutes.
• Simmer the soup for 1 & 1/2 to 2 hours on low heat til the lentils are soft.

For a thicker soup:

• Puree half the soup once the lentils are soft. Return the puree to the pot and stir it in with the remaining soup.