Healthy Pregnancy Cookbook
Moroccan Lentil Soup
Ingredients
2 onions, chopped
2 cloves garlic, minced
1 tsp grated fresh ginger
6 cups water
1 cup red lentils
1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannellini beans
1 (14.5 ounce) can diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
1 tsp garam masala
1 1/2 tsp ground cardamom
1/2 tsp ground cayenne pepper
1/2 tsp ground cumin
1 Tbs olive oil
Procedure
- In large pot saute; 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, garam masala, 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!
Serves 8. Per Serving: Calories 242; Calories from fat 25(10%); Fat 3g; Carbohydrates 42g; Sugar 2g; Fiber 9g; Protein 14g
What would you like next?Learn how exercise can help you prepare for labor. Read about your baby's development month by month. Find products to help you enjoy pregnancy and prepare to give birth.. Read research about birth options. Find natural birth resources in your area. |
|