RCI-VG.004.1291.001
Spiced Bean Soup
This authentic Moroccan soup is perfect for vegetarians as a light meal or as an appetizer. This recipe serves 4.
Prep15 min
Cook300 min
Total315 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Heat the olive oil in a large pot over medium heat, then add the chopped onions and cook until softened and translucent, about 5 minutes.
2
Stir in the crushed garlic and freshly grated ginger, cooking for 1-2 minutes until fragrant.
3
Add the garam masala, ground cardamom, cayenne pepper, and cumin to the pot, stirring constantly to bloom the spices for about 1 minute.
4
Pour the water into the pot and bring to a gentle boil, then add the red lentils, stirring to combine.
5
Add the drained chickpeas, cannellini beans, chopped tomatoes, carrots, and celery to the pot, stirring well.
1 minutes
6
Reduce heat to low and simmer the soup uncovered for 25-30 minutes, stirring occasionally, until the lentils are tender and the flavors have melded.
28 minutes
7
Taste the soup and adjust the spice balance as needed, adding more cayenne for heat or cumin for earthiness if desired.
8
Ladle the soup into bowls and serve hot, allowing the aromatic spices to be fully appreciated.