Lentil Soup

Name: Lentil Soup
Ingredients: 2 onions, chopped; 2 garlic cloves, minced; 1 teaspoon fresh ginger, grated; 6 cups water; 1 cup red lentil; 1 (15 ounce) can garbanzo beans, drained; 1 (19 ounce) can cannellini beans; 1 (14 1/2 ounce) can diced low-sodium tomatoes; 1/2 cup carrot, diced; 1/2 cup celery, chopped; 1/2 teaspoon ground cloves; 1/2 teaspoon ground cinnamon; 1 1/2 teaspoons ground cardamom; 1/4 teaspoon ground cayenne pepper; 1/8 teaspoon ground cumin; 1 tablespoon olive oil

16 ingredients

6 steps

Ingredients

2 onions, chopped
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
6 cups water
1 cup red lentil
1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannellini beans
1 (14 1/2 ounce) can diced low-sodium tomatoes
1/2 cup carrot, diced
1/2 cup celery, chopped
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 1/2 teaspoons ground cardamom
1/4 teaspoon ground cayenne pepper
1/8 teaspoon ground cumin
1 tablespoon olive oil

Directions

1

In a large pot, saute onions, garlic & ginger in a little olive oil for about 5 minutes.
2

Add water, lentils, garbanzo beans, cannelloni beans, diced tomatoes, carrots, celery, clove, cinnamon, cardamom, cayenne pepper & cumin.
3

Bring to boil, then boil for several minutes before reducing heat.
4

Simmer about 1 1/2 hours, or until lentils are soft.
5

Puree half the soup in a food processor or blender, then return pureed portion to the pot, stirring all together.
6

Serve & enjoy.