Moroccan Soup

Ingredients:

• 1 cup lentils
• 1 cup dried lima beans
• 2 tbsp of olive oil
• 1 large onion chopped
• 2 sticks celery, sliced
• 2 cloves garlic, minced
• 2 teaspoons Turmeric Powder
• 2 teaspoons Ginger Powder
• 2 teaspoons Domestic Paprika
• 1/2 teaspoon Nutmeg Powder
• 1/2 teaspoon Caraway Seed, finely ground
• 1/2 teaspoons Ground Cumin
• 2 quarts of water
• 3 tablespoons tomato paste
• 1 lb plum tomatoes, chopped
• 1/2 cup Dried Parsley
• 1/4 cup Dried Cilantro
• 1 cup dried garbanzo beans
• 1 teaspoon Ground Black Pepper Coarse Grind

Makes 6 servings.

Instructions:

1. Rinse, sort and then soak garbanzo beans and lima beans in water overnight. Drain.
2. In a large stock pot, sauté onion, celery and garlic in oil until onions are translucent.
3. Add turmeric, ginger, paprika, nutmeg, ground caraway seeds and cumin. Cook one minute until fragrant.
4. Add water and bring to a boil.
5. Reduce heat to medium low and add garbanzo beans, and lima beans.
6. Cover and cook about 1 to 1 1/2 hour or until beans are tender.
7. Add tomato paste, tomatoes, parsley, cilantro and lentils.
8. Cover and cook until lentils are tender, about 20 to 25 minutes.
9. Bring soup back to a boil.
10. If you want to make it thicker add cooked rice at this stage (I did not for this version).
11. Season with lemon juice and pepper and serve.

Source: https://spicesinc.com/p-236-moroccan-soup.aspx