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 -
How to Prepare :
1. In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
2. 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.
3. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
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