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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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I found this recipe on last week and was intrigued by it. I'm always looking for new dishes to make when our son and his wife come for dinner. They're vegetarians and we aren't, so sometimes grilled cheese or mac and cheese get old. So, I haven't tried this yet, but am posting it for safe keeping. Warning: cardamom and garam masala are expensive spices and this recipe only uses a little. So, if you can find them at some place like Whole Foods, you can buy just a little from the bulk aisle and save $$$. Ingredients:
2 onions, chopped |
2 garlic cloves, minced |
1 teaspoon fresh ginger, grated |
6 cups water |
1 cup red lentil |
1 (15 ounce) can garbanzo beans, drained |
1 (15 ounce) can cannellini beans, drained |
1 (14 1/2 ounce) can diced tomatoes |
1/2 cup carrot, diced |
1/2 cup celery, chopped |
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 olive oil for about 5 minutes.
2. Add remaining ingredients and simmer 1 to 1/12 hour, or longer, until lentils are soft.
3. Puree half the soup in a food processor or blender, return to pot and stir to blend.
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