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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This soup is deliciously spicy, completely vegetarian, has no cholesterol, and is high in protein and fiber. It is brimming with vegetables, beans and lentils, and is seasoned with cardamom, garam masala, cumin, and fresh ginger. Read more . I eat it with a dollop of fresh, unflavored yogurt. Ingredients:
2 onions, chopped |
2 cloves garlic, minced |
1 teaspoon grated fresh ginger |
6 cups water |
1 cup dry lentils |
1 (15 ounce) can garbanzo beans, rinsed and drained |
1 (19 ounce) can cannellini beans, rinsed and drained |
1 (14.5 ounce) can diced tomatoes |
1/2 cup diced carrots |
1/2 cup chopped celery |
1 teaspoon garam masala (optional) |
1 1/2 teaspoons ground cardamom |
1/2 teaspoon ground cayenne pepper |
1/2 teaspoon ground cumin |
1 tablespoon olive oil |
* i've made it without the garam masala, when i couldn't find it at the store. it's still perfect. |
Directions:
1. In a 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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