Difference between revisions of "Moroccan lentil soup"
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(Created page with "*1 tablespoon olive oil *2 onions, chopped *2 cloves garlic, minced *1 teaspoon grated root ginger *1.5L (2½ pints) water *200g (7 oz) red lentils *1 (400g) tin chickpeas, dr...") |
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*1/2 teaspoon ground cayenne pepper | *1/2 teaspoon ground cayenne pepper | ||
*1/2 teaspoon ground cumin | *1/2 teaspoon ground cumin | ||
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| + | '''Method''' | ||
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| + | #In large pot, sauté onions, garlic and ginger in olive oil for about 5 minutes. | ||
| + | #Add the water, lentils, chickpeas, cannellini beans, tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to the boil for a few minutes then simmer for 1 to 1½ hours or longer, until the lentils are tender. | ||
| + | #Purée half the soup in a food processor or blender. Return the puréed soup to the pot, stir and serve. | ||
Revision as of 17:49, 12 October 2015
- 1 tablespoon olive oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated root ginger
- 1.5L (2½ pints) water
- 200g (7 oz) red lentils
- 1 (400g) tin chickpeas, drained
- 1 (400g) tin cannellini beans
- 1 (400g) tin chopped tomatoes
- 3 carrots, diced
- 3 stalks celery, diced
- 1 teaspoon garam masala
- 1 1/2 teaspoons ground cardamom
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground cumin
Method
#In large pot, sauté onions, garlic and ginger in olive oil for about 5 minutes.
- Add the water, lentils, chickpeas, cannellini beans, tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to the boil for a few minutes then simmer for 1 to 1½ hours or longer, until the lentils are tender.
- Purée half the soup in a food processor or blender. Return the puréed soup to the pot, stir and serve.
