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Prep Time: 20 Minutes Cook Time: 105 Minutes |
Ready In: 125 Minutes Servings: 6 |
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Thick, delicious and nutritious, especially in the winter! 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 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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