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Spiced Bean and Lentil Soup    Veg  HT  SP  Moroccan  120mins 

 

Serves 6   Hot  Vegetarian  Vegan  Pulses Vegetable  Vegetables  Soups  Starter   Gluten Wheat Dairy free  Morocco  North African  African

 

Ingredients

1 tbsp Olive Oil

2 Onions, chopped 

2 Garlic Cloves, crushed 

1 teasp freshly grated Ginger 

1.5L/50fl.oz. Water 

200g/7oz Red Lentils 

1 x 400g/14oz tin Chickpeas, drained 

1 x 400g/14oz tin Cannellini Beans 

1 x 400g/14oz tin Chopped Tomatoes 

50g/2oz Carrots, chopped 

50g/2oz Celery, chopped 

1 teasp Garam Masala  (check ingredients)

1 teasp Ground Cardamom   (check ingredients)

1/2 teasp Ground Cayenne Pepper   (check ingredients)

1/2 teasp Ground Cumin   (check ingredients)

 

 

Instructions

 

1. Heat the olive oil in a large saucepan, add the  onions, garlic, and ginger and sauté gently for 5 minutes. 

 

2. Add the remaining ingredients, bring to a boil for a few minutes then reduce the heat and simmer for  1-1/2 hours until the lentils are soft. 

 

3.  Allow to cool a little then transfer half the soup to a food processor or liquidiser and process until smooth. 

 

4. Return the pureed soup to the remaining mixture in the pan, mix well and simmer until heated through. Serve hot.

 

 

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