This Moroccan bean soup is a (mostly) vegetarian, shoestring-budget meal that will leave you feeling both very satisfied and with tons of leftovers. Bonus: It's super-healthy and easy to prepare.
Ingredients
- 6 cups beef stock
- 1 cup dry lentils
- 1 tablespoon olive oil , or to taste
- 1 onion , chopped
- 1 cinnamon stick
- 1 teaspoon minced fresh ginger root
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 can garbanzo beans , 15 ounce
- 1 can red kidney beans , 15 ounce
- 1 can diced tomatoes , 14 ounce
- 1 cup cooked quinoa , Optional
- 1 bunch flat-leaf parsley leaves and thinner stems , chopped
- 1 bunch cilantro leaves and thinner stems , chopped
- 1 lemon , or to taste, juiced
Instructions
-
1
Stir together beef stock and lentils in a large pot. Bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
-
2
Heat olive oil in a large skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in hot oil until onion is translucent, about 5 minutes; add to stock mixture.
-
3
Pour garbanzo beans, kidney beans, tomatoes, and quinoa into stock mixture; stir and bring to a boil. Stir in parsley and cilantro; reduce heat to low and cook at a simmer until lentils are tender, about 45 minutes.
-
4
Drizzle lemon juice over soup to serve.
Nutrition Facts
Per serving
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