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  1. #1
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    Dec 2009

    Default Moroccan Lentil Soup

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    2 onions, chopped
    2 cloves garlic, minced
    1 teaspoon grated fresh ginger
    6 cups water
    1 cup red lentils
    1 (15 ounce) can garbanzo beans, drained
    1 (19 ounce) can cannellini beans
    1 (14.5 ounce) can diced tomatoes
    1/2 cup diced carrots
    1/2 cup chopped celery
    1 teaspoon garam masala
    1 1/2 teaspoons ground cardamom
    1/2 teaspoon ground cayenne pepper
    1/2 teaspoon ground cumin
    1 tablespoon olive oil

    In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
    Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
    Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
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