Ramadan Recipes: Nutritional Lentil Soup

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Nutritional Lentil Soup

 

Ingredients 2 onions, chopped

2 cloves garlic, minced

1 teaspoon grated fresh ginger

6 cups water

1 cup red lentils

1 (15 ounce) can garbanzo beans, drained

1 (19 ounce) can cannelloni beans

1 (14.5 ounce) can diced tomatoes

1/2 cup diced carrots

1/2 cup chopped celery

1 teaspoon dried mixture of cloves and cinnamon

1 1/2 teaspoons ground cardamom

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground cumin

1 tablespoon olive oil

 

 

 

Directions

In large pot sauté; the onions, garlic, and ginger in

a little olive oil for about 5 minutes.

Add the water, lentils, chick peas, white kidney

beans, diced tomatoes, carrots, celery, clove, bits of

cinnamon, cardamom, cayenne pepper and cumin. Bring to

a boil for a few minutes then simmer for 1 to 1 1/2

hours or longer, until the lentils are soft.

Puree half the soup in a food processor or blender.

Return the pureed soup to the pot, stir and enjoy!

This is a highly balanced food with protein, minerals,

and fiber.

Makes 6 plus servings

 

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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