Bean and Lentil Soup Veg HT
SP Moroccan 120mins
6 Hot Vegetarian Vegan Pulses
Vegetable Vegetables Soups Starter Gluten Wheat
Dairy free Morocco North African African
tbsp Olive Oil
Garlic Cloves, crushed
teasp freshly grated Ginger
x 400g/14oz tin Chickpeas, drained
x 400g/14oz tin Cannellini Beans
x 400g/14oz tin Chopped Tomatoes
teasp Garam Masala (check ingredients)
teasp Ground Cardamom (check ingredients)
teasp Ground Cayenne Pepper (check ingredients)
teasp Ground Cumin (check ingredients)
Heat the olive oil in a large saucepan, add the onions, garlic, and ginger
and sauté gently for 5 minutes.
Add the remaining ingredients, bring to a boil for a few minutes then reduce the
heat and simmer for 1-1/2 hours until the lentils are soft.
Allow to cool a little then transfer half the soup to a food processor or
liquidiser and process until smooth.
Return the pureed soup to the remaining mixture in the pan, mix well and simmer
until heated through. Serve hot.
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