Ingredients for 6 servings:
1. 2 onions, chopped
2. 2 garlic cloves, minced
3. 1 teaspoon fresh ginger, grated
4. 6 cups water
5. 1 cup red lentil
6. 1 (15 ounce) can garbanzo beans, drained
7. 1 (19 ounce) can cannellini beans
8. 1 (14 1/2 ounce) can diced low-sodium tomatoes
9. 1/2 cup carrot, diced
10. 1/2 cup celery, chopped
11. 1/2 teaspoon ground cloves
12. 1/2 teaspoon ground cinnamon
13. 1 1/2 teaspoons ground cardamom
14. 1/4 teaspoon ground cayenne pepper
15. 1/8 teaspoon ground cumin
16. 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.