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Serves 6 Hot Vegetarian Vegan Pulses Vegetable Vegetables Soups Starter Gluten Wheat Dairy free Morocco North African African

Ingredients

1 tbsp Olive Oil

2 Onions, chopped

2 Garlic Cloves, crushed

1 teasp freshly grated Ginger

1.5L/50fl.oz. Water

200g/7oz Red Lentils

1 x 400g/14oz tin Chickpeas, drained

1 x 400g/14oz tin Cannellini Beans

1 x 400g/14oz tin Chopped Tomatoes

50g/2oz Carrots, chopped

50g/2oz Celery, chopped

1 teasp Garam Masala (check ingredients)

1 teasp Ground Cardamom (check ingredients)

1/2 teasp Ground Cayenne Pepper (check ingredients)

1/2 teasp Ground Cumin (check ingredients)

Instructions

1. Heat the olive oil in a large saucepan, add the onions, garlic, and ginger and sauté gently for 5 minutes.

2. Add the remaining ingredients, bring to a boil for a few minutes then reduce the heat and simmer for 1-1/2 hours until the lentils are soft.

3. Allow to cool a little then transfer half the soup to a food processor or liquidiser and process until smooth.

4. Return the pureed soup to the remaining mixture in the pan, mix well and simmer until heated through. Serve hot.

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