KEEGANDLILY
5/4/06 9:59 P
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I was organizing my online recipes tonight and decided to post the ones I make the most...they are all great :)
Moroccan Red Lentil Soup
INGREDIENTS:
* 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
DIRECTIONS:
1. In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
2. 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.
3. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
Serving Size 1/6 of a recipe
Servings Per Recipe 6
Calories 355
Calories from Fat 35
Total Fat 3.9g 6 %
Saturated Fat 0.5g 3 %
Cholesterol 0mg 0 %
Sodium 432mg 17 %
** potassium 956mg 27 %
Total Carbohydrates 61.8g 20 %
Dietary fiber 19.3g 77 %
Protein 20.4g 41 %
Sugars 13.1g
Vitamin A 67 %
Vitamin C 29 %
Calcium 17 %
Iron 74 %
Thiamin 29 %
Niacin 35 %
Vitamin B6 41 %
Magnesium 40 %
Folate 142 %
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