Give your dinner some spice by adding a North African flare to your traditional lentil soup recipe.

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 medium yellow onions, chopped
• 1 teaspoon fresh ginger, grated
• 3 cups water
• 3 reduced-sodium vegetable broth (or chicken broth)
• 1 cup red lentils, rinsed and checked for stones and other debris
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans, no salt added, rinsed and drained
• 1 (15 ounce) can unsalted diced tomatoes
• 3/4 cup celery, chopped
• 1/2 cup diced carrots
• 1 teaspoon ground cardamom
• 2 teaspoons curry powder
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

1. Heat a large pot with a lid over medium heat. When hot, add olive oil and sauté onions, garlic and ginger 5 minutes.
2. Add remaining ingredients, and bring to a boil for 3 minutes. Reduce heat and simmer 15 minutes. Cover pot and cook 30 to 40 minutes, until lentils are soft. Remove pot from heat.
3. Ladle 1/3 of soup into blender and puree. Return pureed soup to the pot and stir well. Reheat if needed. Serve.

Serves 10

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.