Moroccan Lentil Soup

By hmp13

Huge hit!!!

This has been quadrupled.

Ingredients

• 8 onions, chopped
• 8 cloves garlic, minced
• 4 teaspoon grated fresh ginger
• 24 cups water
• 4 cup red lentils
• 1 (92 ounce) can garbanzo beans, drained
• 1 (92 ounce) can cannellini beans
• 1 (106 ounce) can diced tomatoes
• 6 diced carrots
• 6 chopped celery stalks
• 1 tablespoon cinnamon
• 2 teaspoons ground cayenne pepper
• 2 teaspoons ground cumin
• 1 tablespoon olive oil

Preparation

Step 1

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, cinnamon, 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!