Morocco's Best Lentil Soup

Like spicy? Want protein and fiber but no cholesterol? This sumptuous soup is just right for you. Requiring less than a half-hour to prepare and two hours to cook, this recipe is a smorgasbord of flavors that is sure to satisfy... You might even feel guilty that it doesn't seem sacrificial enough! And it's authentic... just ask any Morrocan-American!


INGREDIENTS:
2 onions, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
6 cups water
1 cup red lentils
1 (15 ounce) can garbanzo
beans, drained
1 (19 ounce) can cannellini
beans
1 (14.5 ounce) can diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
1 teaspoon garam masala
1 1/2 teaspoons ground
cardamom
1/2 teaspoon ground cayenne
pepper
1/2 teaspoon ground cumin
1 tablespoon olive oil

DIRECTIONS:
1) In large pot, saute the onions, garlic, and ginger in a little olive oil for about 5 minutes.
2) Add water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
3) Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy. Yield of six servings.

Spicy Indian Cauliflower Soup

Another good and flavor-filled choice! Who knew that cauliflower could taste so good? Goes well with a good Bollywood film.... We recommend "Bride and Prejudice," or "Kethaa Hai Dil Baar Baar," an Indian musical version of "Meet the Parents"!

INGREDIENTS:
1 large potato, chopped into cubes
1 small cauliflower, chopped
1 onion, chopped
3 T water
1 T sunflower oil
1 garlic clove
1 T fresh ginger grated
2 tsp ground tumeric
1 tsp cumin seeds
1 tsp black mustard seeds
2 tsp ground coriander
4 cups vegetable stock
1 ¼ cup natural yogurt
salt and ground black pepper
fresh coriander or parsley, to garnish

DIRECTIONS:
1) Put the potato, cauliflower and onion into a large pot with the oil and 3 T of water.
2) Heat until hot and bubbling, then cover and turn the heat down.
3) Continue cooking the mixture for about 10 minutes.
Add the garlic, ginger, and spices.
4) Stir well and cook for another 2 minutes, stirring occasionally. Pour in the stock and season well.
5) Bring to a boil, then cover and simmer for about 20 minutes.
6) Stir in the yogurt, season well and garnish with coriander or parsley. Yield of six servings.

Bean Soup Escarole

Don't compare this to any canned bean soup! You will find that this recipe takes a cross-section of common kitchen spices and flavors to make a distinctive-tasting and hearty soup. Imagine yourself enjoying this at a sidewalk cafe in Paris or Milan.... a real treat!

INGREDIENTS:
1 lb. bean soup mix
1 tbs. olive oil
1 large onion roughly chopped
3 large cloves garlic, minced
2 small bunch escarole
2 quarts vegetable stock
1 tsp. each of such favorite herbs as thyme, rosemary, tarragon, oregano and basil
1 tbs. balsamic vinegar
salt and pepper to taste

DIRECTIONS:
1) Prepare the beans according to package directions by soaking them in water overnight or simmering them in water for an hour. Drain the water, but reserve two cups of it. Set beans aside.
2) In a large skillet, saute the chopped onions in the oil until the onions are soft and translucent.
3) Add the garlic, escarole and all of the herbs and heat through for about five minutes.
4) Add vinegar and stir, then add beans, cooking water and stock and simmer for about 90 minutes or until the beans are tender. Yield of six servings.

Pizzeria Soup

Mama mia! They can't make a soup-flavored pizza.... but here's a pizza-flavored soup! Those kids and teens in the family who turn up their nose at most soups will find a winner in this recipe. Make 'em take off their iPod earjacks and concentrate on the luscious flavors in this delectable offering!

INGREDIENTS:
1 Tb. olive or vegetable oil
1 medium onion, sliced
1 large green bell pepper, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 cups water
2 cans (14½ oz. each) diced tomatoes in olive oil, garlic and spices, undrained
1 can (6 oz.) tomato paste
1 cup sliced mushrooms (3 oz)
1½ ts. Italian seasoning
1 can (15 to 16 oz) kidney beans, rinsed and drained
1 can (15 to 16 oz) white beans, rinsed and drained

DIRECTIONS:
1) Heat oil in pan over medium heat. Cook onion, bell peppers and garlic in ...