Thick, delicious and nutritious, especially in the winter!
Ingredients
- onions: 2 piece (chopped)
- garlic: 2 clove (minced)
- fresh ginger: 1 tsp (grated)
- water: 6 cups
- red lentils: 1 cup
- garbanzo beans: 1 can (15 ounce can, drained)
- cannellini beans: 1 can (19 ounce can)
- tomatoes: 1 can (14.5 ounce can, diced)
- carrots: 0.5 cup (diced)
- celery: 0.5 cup (chopped)
- Garam Masala: 1 tsp
- ½ teaspoons ground cardamom: 1 piece
- ground cayenne pepper: 0.5 tsp
- ground cumin: 0.5 tsp
- olive oil: 1 Tbsp
Metric Conversion
Stages of cooking
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In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
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Add the 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.
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Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
