Lentil Soup with Garam Masala
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 (white kidney) beans, drained
• 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 the olive oil for about 5 minutes.
2. Add everything else. 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!
Notes
- I did not use celery or cardamom.
- I used ground ginger from a bottle, not fresh.
- I only used one onion, but it was pretty potent.
- I used plain brown lentils instead of red.
- I used about 1.5 tsp of garam masala and about .5 tsp of cumin and cayenne.