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Moroccan Lentil Soup Print Email


1 cup dried lentils
1 (15-ounce) can garbanzo beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 onion, chopped
2 garlic cloves, smashed and chopped
1/2 cup chopped celery
1/2 cup chopped carrots
1 (28-ounce) can of diced tomatoes and their juices
4 cups vegetable broth
1 1/2 teaspoons garam masala
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 (1-inch) piece fresh ginger, peeled and grated

Use a 6-quart slow cooker. Chop the vegetables and add to the stoneware. If you are rushed in the morning, consider chopping the vegetables the night before-it took me longer than I wanted it to.

Drain and rinse the beans and add to the mix. Add the dried lentils. Add the ginger, garlic, and spices. Stir in the vegetable broth and the entire can of tomatoes. Cover and cook on low for 8 to 10 hours.

Before serving, use a handheld immersion blender and pulse to blend some of the vegetables and beans together. This isn't necessary, but it really improves the texture of the soup and melds the flavors nicely. This makes a lot of food, but freezes and reheats well. I've discovered soups, stews, and chili dishes sometimes taste better as leftovers than they do on cooking day. - serves 8 - Adapted from Make it Fast, Cook it Slow by Stephanie O'Dea.
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