Try this moroccan lentil soup recipe by recipes expert
2 onions, minced
2 cloves garlic, chopped
1 teaspoon shredded fresh ginger
6 cups water
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans, drained
1/2 cup diced carrots
1 (19 ounce) can cannellini beans
1 cup red lentils
1/2 cup minced celery
1 teaspoon garam masala
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1 tablespoon olive oil
1 1/2 teaspoons ground cardamom
In a big pot sauté the onions, garlic, with ginger in a small olive oil for almost 6 minutes.
Include the water, cardamom, chick peas, carrots, celery, white kidney beans, lentils, diced tomatoes, garam masala, and cayenne pepper with cumin. Simmer for one or two minutes then boil for 1 to 1 1/2 hours or longer, until the lentils are tender.
Puree half the soup in a blender. Put back the pureed soup to the pot, mix stir and enjoy!