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Moroccan Lentil Soup

Moroccan Lentil Soup

Moroccan Lentil Soup


2 Onions (chopped)

2 cloves of garlic (minced)

1 teaspoon fresh ginger (grated/chopped finely)

6 cups water 1 cup red lentils

1 400g tin choppped tomatoes

1 400g tin chickpeas (drained)

1 400g tin cannellini beans (drained)

1/2 cup carrots (diced)

1/2 cup celery (diced)

1 teaspoon garam masala

1/2 teaspoon ground cumin

1/2 teaspoon ground cayenne pepper

1 teaspoon ground cardamon

1 tablespoon olive oil.


  1. In a large pot saute onions, garlic and ginger with the olive oil for about 5 mins on medium heat.
  2. Add water, lentils, beans, chickpea, tomatoes, carrots, celery, and spices. Bring to the boil then turn to gentle heat and simmer for 1 to 1 1/2 hours.
  3. Choose to leave as is or take half out and puree in food processor before adding it back in, to thicken it.
  4. Enjoy!

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