Moroccan Lentil Soup - Gluten Free (and Vegan)

Chop 2-3 ribs of celery, 2 carrots, and 1 large onion.

Heat a couple of teaspoons of olive oil in a large pot.

Add the chopped onion to the pot and sauté until translucent.

Add the chopped celery and carrots to the pot and let them cook for 3-4 minutes.

Add 2 teaspoons of garam masala, 2 teaspoons of cardamom, 1 teaspoon of cumin, and a pinch of cayenne to the pot and sauté for 30 seconds to bloom the spices.

Crush the 29-ounce can of tomatoes by hand and add them to the pot.

Add 1 cup of lentils to the pot.

Pour in 8 cups of water and stir to combine.

Add 1 teaspoon of salt to the pot and bring to a simmer.

After 40 minutes of simmering, add the can of chickpeas and can of cannellini beans to the pot.

Use a stick blender to thicken part of the soup, or use a regular blender or potato masher if you don't have a stick blender.

Check the thickness of the soup and adjust to your preference.

Equipment Needed

Dietary

Allergens