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Moroccan Lentil Soup - Makes 10 servings.

• 3 cloves garlic, minced
• 2 medium yellow onions, chopped
• 1 tsp. fresh ginger, grated
• 1 Tbsp. olive oil
• 3 cups water
• 3 cups reduced-sodium vegetable broth (or chicken broth)
• 1 cup red lentils
• 1 (15 oz.) can cannellini beans, rinsed and drained
• 1 (15 oz.) can garbanzo beans, rinsed and drained
• 1 (15 oz.) can unsalted diced tomatoes
• 3/4 cup celery, chopped
• 1/2 cup diced carrots
• 1 tsp. ground cardamom
• 1/2 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 1/4 tsp. nutmeg
• 1/4 tsp. cinnamon
• 1/4 tsp. coriander
• 1/4 tsp. turmeric
• 1/8 tsp. ground cloves
• Salt and freshly ground black pepper, to taste

In large pot, sauté garlic, onions and ginger in olive oil for about 5 minutes.

Add all remaining ingredients and bring to a boil for 3 to 4 minutes. Reduce heat and simmer for 15 minutes. Cover and simmer 30-40 minutes or until lentils are soft.

Puree approximately 1/3 of the soup. Return the pureed soup to the pot, stir, reheat and serve.

Per serving: 180 calories, 2.5 g fat (0 g saturated fat), 29 g carbohydrate, 11 g protein, 7 g dietary fiber, 250 mg sodium.