Lentil Soup

This nutritional soup recipe, which is typical of North Africa & the Middle East, was found on the internet & slightly tweaked.

• Ready In: 1 hr 35 mins
• Serves: 6

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 1/2ounce) 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.