Source: allrecipes.com
Makes 6-8 servings
1 TB olive oil
1 cup chopped onion
2 cloves garlic, minced
6 cups water
1 cup red lentils
1 can (15 oz) garbanzo beans
1 can (15 oz) cannellini beans
1 can (15 oz) diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
1/2 tsp ginger
1 tsp garam masala
1/12 tsp cardamom
1/2 tsp cayenne pepper
1/2 tsp cumin
1. In large pot, heat oil; saute onion & garlic about 5 minutes. Stir in the rest of the ingredients, bring to a boil, reduce heat & simmer at least 1 hour until lentils are soft.
2. In batches, puree half the soup in a food processor. Return pureed soup to the pot, stir, & enjoy!
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