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V: Moroccan Lentil Soup

Source of Recipe

AllRecipes.com - by: Grace and Mae - e-mail

Moroccan Lentil Soup
"Thick, delicious and nutritious, especially in the winter!"

WW Points
Serves: 6

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

To decrease the amount of salt...cook your own beans (that's where the salt is.) See Last catagory or "Make-Your-Own" Section.

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, stir and enjoy!

One serving equals: Calories: 355...Total Fat: 3.9g.... Cholesterol: 0mg...Sodium: 432mg....Total Carbs: 61.8g.... Dietary Fiber: 19.3g....Protein: 20.4g ++++ WWP: 4