Moroccan Three Bean Lentil Soup


- 1tbsp light olive oil
- 6 cloves of garlic, minced
- 7 by 5 cm piece of ginger, minced
- 1 large brown onion, finely chopped
- 3 stalks of celery, finely chopped
- 200g carrots, finely chopped
- 1tsp ground turmeric
- 1tsp ground cinnamon
- 2tsp paprika
- 1/2tsp ground black pepper
- 2x 400g canned plum tomatoes in juice, roughly mashed
- 1 vegetable stock cube
- 2L boiling water
- 400g red lentils
- 240g chickpeas drained from can
- 240g red kidney beans drained from can
- 230g black beans drained from can
- 1tsp dried herb

(1) Heat oil in a large soup pot. Sauté the garlic, ginger, onion, celery, and carrots over medium-low heat for 6 minutes or until veggies soften. Add turmeric, cinnamon, paprika, black pepper, stir to coat and toast the spices for 4 minutes.

(2) Add the tomatoes with juice, stock cube, and boiling water. Bring to a simmer. Add lentils, chickpeas, kidney beans, black beans, and herb. Cook covered on low heat for about 35 minutes, until the the soup becomes thick and creamy, adding more broth if you want a thinner soup.

Serve with crusty roll. ENJOY!

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