Moroccan Lentil Soup
A lovely spicy and filling main dish veggie soup.

Serves: 8

• 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

In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.

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.

Puree half the soup in a food processor or blender. Return the pureed soup to the pot. Serve warm.

Per Serving: 545 Calories; 6g Fat (9.5% calories from fat); 1g Saturated Fat; 34g Protein; 94g Carbohydrate; 28g Dietary Fiber; 0mg Cholesterol; 148mg Sodium. Exchanges: 6 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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