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Prep Time: 20 Minutes Cook Time: 580 Minutes |
Ready In: 600 Minutes Servings: 8 |
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Adapted from a recipe at Serious Eats which Caroline Russock got from Stephanie O'Dea's Make It Fast, Cook It Slow. Ingredients:
1 cup dried lentils (green or brown are best) |
1 (15 ounce) can garbanzo beans, drained and rinsed |
1 (15 ounce) can pink kidney beans or 1 (15 ounce) can pinto beans, drained and rinsed |
1 onion, chopped |
2 garlic cloves, smashed and chopped |
1/2 cup chopped celery |
1/2 cup chopped carrot |
1 (28 ounce) can diced tomatoes, with juices |
4 cups vegetable broth |
1 1/2 teaspoons garam masala |
1/2 teaspoon cayenne pepper |
1/2 teaspoon cumin |
1/4 teaspoon nutmeg |
1/4 teaspoon cinnamon |
1 tablespoon coarsely grated fresh ginger (about a 1-inch piece) |
Directions:
1. Combine everything in a 6-qt slow cooker. Stir well, cover, and cook on low 8-10 hours.
2. When finished, pulse with an immersion blender to puree about half the soup to thicken it. Serve hot.
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