Ingredients:

• 2 – onions, chopped
• 2 – Cloves garlic, minced
• 1 tsp – grated fresh Ginger
• 6 cups- water
• 1 cup – red lentils
• 1 (15 oz) can – garbanzo beans, drained
• 1 (19 oz) can – cannelloni beans
• 1 (14.5 oz) can – diced Tomatoes
• 1/2 cup – diced Carrots
• 1/2 cup – chopped Celery
• 1 tsp – dried mixture of Cloves and Cinnamon
• 1.5 tsps – ground Cardamom
• 1/2 tsp – ground cayenne pepper
• 1/2 tsp – ground cumin
• 1 tbsp – Olive oil

Method:

1. In large pot, saute the onions, garlic, and ginger in a little olive oil for about 5 mins.
2. Add the water, lentils, beans, diced tomatoes, carrots, celery, cloves, cinnamon, cardamom, cayenne pepper and cumin.
3. Bring to a boil for a few minutes then simmer for 1 to 1.5 hours or longer, until the lentils are soft.
4. Puree half the soup in a food processor or blender.
5. Return the pureed soup to the pot, stir and enjoy.

Recipe courtesy of Raj Kumar