Sunday, May 24, 2015


I have a few books written by Leslie Beck, including nutrition and cookbooks.  I like her philosophy on nutrition.  This moroccan lentil soup had ingredients that I had in the kitchen pantry and also looked good to have for lunches during the week.   I did modify some of the spices to my own taste buds.   Both the DH and I enjoyed this soup for lunches.


1 tbsp oil
1 large onion, chopped
2 cloves of garlic, minced
1 tbsp finely chopped fresh ginger
8 cups broth or water
1 cup green or brown lentils
3 large carrots, chopped
2 stalks celery, chopped
1 can (28 oz/796 ml) diced tomatoes
3 tbsp lemon juice
1/2 tsp turmeric
1 tsp cumin
salt and pepper to taste


Heat oil in a large soup pot on a high temperature.  When the oil is hot, add the onions, reduce heat to medium and sauté for five minutes.  Add the garlic and ginger and continue to sauté for another three minutes.  Add the rest of the ingredients, bring the pot to a boil, cover it with a lid and then reduce the heat to a simmer.   Cook for an hour.   Using a hand blender, puree the soup until everything is blended.  Serves 8.

Adapted from 'Leslie Beck's Healthy Kitchen'.

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