Ingredients
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 6 cups water
- 1 cup red lentils
- 400 g garbanzo beans
- 400 g cannellini beans
- 400 g diced tomatoes
- ½ cup diced carrots
- ½ cup chopped celery
- 1 teaspoon garam masala
- 1½ teaspoons ground cardamom
- ½ teaspoon ground cayenne pepper
- ½ teaspoon ground cumin
- 1 tablespoon olive oil
Make it step by step
- Put the onions, garlic, and ginger in a large pot with a little olive oil and allow it to sit for about 5 minutes.
- Add the water, lentils, chickpeas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin to the mixture and put it on a high heat.
- Bring the mixture to the boil for about ten minutes then simmer for one hour or longer. It should be taken off the heat when the lentils are soft.
- Put half of the soup in a blender until smooth and then stir it back into the other half in the pot.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.