Recipe: Moroccan Lentil Soup (using red lentils, cannellini beans, and garbanzo beans)

MOROCCAN LENTIL SOUP

3 cloves garlic, minced
2 medium yellow onions, chopped
1 tsp. fresh ginger, grated
1 Tbsp. olive oil
3 cups water
3 cups reduced-sodium vegetable broth (or chicken broth)
1 cup red lentils
1 (15 oz.) can cannellini beans, rinsed and drained
1 (15 oz.) can garbanzo beans, rinsed and drained
1 (15 oz.) can unsalted diced tomatoes
3/4 cup celery, chopped
1/2 cup diced carrots
1 tsp. ground cardamom
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. coriander
1/4 tsp. turmeric
1/8 tsp. ground cloves
Salt and freshly ground black pepper, to taste

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

Add all remaining ingredients and bring to a boil for 3 to 4 minutes. Reduce heat and simmer for 15 minutes. Cover and simmer 30-40 minutes or until lentils are soft.

Puree approximately 1/3 of the soup. Return the pureed soup to the pot, stir, reheat and serve.

Makes 10 servings
Source: American Institute for Cancer Research