Ingredients
Serves: 6
- 1 tablespoon olive oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated root ginger
- 1.5L (2½ pints) water
- 200g (7 oz) red lentils
- 1 (400g) tin chickpeas, drained
- 1 (400g) tin cannellini beans
- 1 (400g) tin chopped tomatoes
- 3 carrots, diced
- 3 stalks celery, diced
- 1 teaspoon garam masala
- 1 1/2 teaspoons ground cardamom
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground cumin
Preparation method
Prep: 20 mins | Cook: 1 hour 45 mins
1.
In large pot, sauté onions, garlic and ginger in olive oil for about 5 minutes.
2.
Add the water, lentils, chickpeas, cannellini beans, tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to the boil for a few minutes then simmer for 1 to 1½ hours or longer, until the lentils are tender.
3.
Purée half the soup in a food processor or blender. Return the puréed soup to the pot, stir and serve.
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