Moroccan Lentil and chickpea soup

Name: Moroccan Lentil and chickpea soup Recipe
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 200 gram(s) Brown Lentils 1/2 cup dried (by BLUESKIESAHEAD); 2 cup GOYA Chick Peas (Garbonzo Beans) (1 can); 2 small Onions raw; 1 cup chopped Cabbage fresh; 2 clove Garlic; 2 large (7-1/4 to 8-1/2 long) Carrots raw; 4 cup Vegetable Broth; 3 tsp Ginger Root; 3.5 cup Canned Tomatoes (1 large can); 2 cup Pinto Bean Great Value (1 can); 1 1/2 tsp garam masala; 1/2 tsp cayenne pepper; 1/2 tsp cumin; 1/4 tsp nutmeg; 1/4 tsp cinnamon

Minutes to Prepare: 20

Number of Servings: 8

Ingredients

200 gram(s) Brown Lentils, 1/2 cup dried (by BLUESKIESAHEAD) 2 cup GOYA Chick Peas (Garbonzo Beans) (1 can)2 small Onions, raw 1 cup, chopped Cabbage, fresh 2 clove Garlic 2 large (7-1/4" to 8-1/2" long) Carrots, raw 4 cup Vegetable Broth 3 tsp Ginger Root 3.5 cup Canned Tomatoes (1 large can)2 cup Pinto Bean, Great Value (1 can)1 1/2 tsp garam masala1/2 tsp cayenne pepper1/2 tsp cumin1/4 tsp nutmeg1/4 tsp cinnamon

Directions

put everything in the crockpot for 6-8 hrs on low

Serving Size: makes about 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user HATONHAM.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 226.4
Total Fat: 1.6 g
Cholesterol: 0.0 mg
Sodium: 1,005.8 mg
Total Carbs: 45.1 g
Dietary Fiber: 15.8 g
Protein: 13.4 g

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