Moroccan Lentil Soup

Thick, delicious and nutritious, especially in the winter!

Step: 1

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

Step: 2

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.

Step: 3

Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

Per Serving: 329 calories; protein 18.3g; carbohydrates 56.5g; fat 3.6g; sodium 317mg.

The name of “stew” can refer to both a dish and a make dishes method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, instead it makes have a few notable differences. The meat is chopped into smaller pieces but of being cooked whole , and the liquid all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.