Ingredients:

• 1/2 cup – black beans
• 1/4 cup kidney beans
• 1/2 cup – green lentils
• 1/2 cup – Spring onions chopped
• 2 tsp – Lemon juice
• 1/2 cup – Roma tomatoes, chopped
• 1/2 cup – yellow Capsicum chopped
• 2 tsp – Garlic chopped
• 1/2 tsp – oil
• 1/4 tsp – Turmeric powder
• 2 – whole Cloves
• 1/2 tsp – powdered Oregano
• 1 – two inch stick Cinnamon
• salt and pepper as per taste
• Coriander leaves and soup croutons for garnish

Method:

1. Pressure cook the lentils and both the beans, adding lots of water, turmeric powder, cloves and cinnamon stick.
2. In a frying pan, add the oil and saute the spring onions and garlic in medium to high heat.
3. When the spring onions start to brown, add capsicum and tomatoes and saute well.
4. Lower the heat and let the vegetables cook.
5. Add the cooked bean mix.
6. Discard the cloves and cinnamon stick.
7. If the soup is too thick you can add more hot water to make it smooth.
8. Add salt, lemon juice, oregano and pepper.
9. Check the seasoning.
10. Remove from heat and add coriander leaves and serve in bowls with toasted croutons on top.

Recipe courtesy of Nirupama