Soup can be a versatile dish, especially if you’re becoming more health-conscious. You can add a variety of ingredients to prevent your diet from becoming bland. Plus you can freeze the soup to eat at a later time. Just be careful about the sodium content of the soup, remember the recommended daily sodium intake for adults is 2300mg.

Moroccan Lentil Soup

Soup

Ingredients

  • 2 Onions, chopped
  • 2 Cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 6 cups of water
  • 1 cup red lentils
  • 1 can garbanzo beans, drained
  • 1 can cannellini beans
  • 1 can diced tomatoes
  • ½ cup diced carrots
  • ½ cup chopped celery
  • 1 teaspoon garam masala
  • 1 ½ teaspoon ground cayenne pepper
  • ½ teaspoon ground cumin
  • 1 tablespoon of olive oil

Preparation

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

Nutrition Information

6 servings/recipe: Calories: 329 Total fat: 3.6g Sodium: 317mg Fibre: 18g Protein: 18.3