The secret to making this soup is pureeing it to the right consistency; the cooked lentils will give it a rich, creamy texture. Adjust cayenne pepper to taste, keeping in mind that soup tends to get spicier after being refrigerated.
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 6 cups water
- 1 cup brown (aka green) lentils
- 1/2 cup red lentils
- 1 (15 oz) can garbanzo beans, drained
- 1 (19 oz) can red kidney beans
- 1 (14.5 oz) can diced tomatoes
- 1/2 cup diced carrots
- 1/2 cup chopped celery
- 1 tsp ground cayenne pepper (or more, to taste)
- 1/2 tsp ground cumin
- 1 tbsp ginger paste
- 1 tbsp olive oil
- Salt and pepper, to taste
- In large pot saute the onions, garlic, and ginger in a little olive oil for about 5 minutes.
- 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.
- Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!