1 tbsp Olive Oil
2 Onions, chopped
2 Garlic Cloves, crushed
1 teasp freshly grated Ginger
200g/7oz Red Lentils
1 x 400g/14oz tin Chickpeas, drained
1 x 400g/14oz tin Cannellini Beans
1 x 400g/14oz tin Chopped Tomatoes
50g/2oz Carrots, chopped
50g/2oz Celery, chopped
1 teasp Garam Masala
1 teasp Ground Cardamom
1/2 teasp Ground Cayenne Pepper
1/2 teasp Ground Cumin
1. Heat the olive oil in a large saucepan, add the onions,
garlic, and ginger and sauté gently for 5 minutes.
2. Add the remaining ingredients, bring to a boil for a few
minutes then reduce the heat and simmer for 1-1/2 hours until the lentils
3. Allow to cool a little then transfer half the soup to a
food processor or liquidiser and process until smooth.
4. Return the pureed soup to the remaining mixture in the
pan, mix well and simmer until heated through. Serve hot.
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