Moroccan Lentil Soup
2 cups chopped onions
3 garlic cloves, minced
10 cups broth
1 cup dried small brown or green lentils or mixed
1 cup dried chickpeas, soaked overnight
1 cup dried small white beans, soaked overnight
4 tomatoes, peeled and diced
2 cups sliced carrots
1 teaspoon ground ginger
1 tablespoon sweet paprika
2 teaspoons fresh medium grind black pepper
½ teaspoon ground cumin
1 tablespoon olive oil
In a large soup pot, stew pot or dutch oven cook the chick peas and
white beans seperately until just tender, about 90 minutes.
Using a smaller pot, cook
the lentils for 20 minutes. Drain the beans and lentils.
In the same pot, sauté the onions, garlic, ginger, paprika and
cumin approximately 5 minutes in the oil.
Add the broth, all the beans, tomatoes, carrots,
pepper and cumin, black pepper and salt to taste. Youcan thicken it
with a tablespoon of tomato paste if desired.
Bring to a boil and simmer 3/4 covered 1
hour, until the beans and lentils are soft but not mushy.
Curried Carrot Bisque
1-2 tablespoons extra-virgin olive oil
1 large bunch carrots, sliced (4 cups)
1 red bell pepper, seeded and cubed
1 medium onion, about 1 cup, peeled and diced
1 head garlic
1 tablespoon curry powder
4 cups vegetable stock
1 medium russet potato, peeled and cubed (2 cup)
1 teaspoon salt
1 teaspoon pepper
For a less spicy soup, substitute 1 teaspoon thyme and
1 of basil for the curry powder
Heat olive oil in a medium saucepan over medium heat; add
vegetables and sauté until fragrant and slightly soft, about
five minutes, stirring frequently to prevent garlic from browning.
Add in curry powder, and sauté about 1-2 minutes, or until very
Pour in vegetable stock, being sure to scrape up
the bottom of the pan.
Let simmer, stirring occasionally, until vegetables are
fork-tender, about 45 minutes.
Transfer carefully to a blender, and process until silky smooth,
about 2 minutes. Serve warm.