Prep Time:
20 mins
Cook Time:
1 hr 45 mins
Total Time:
2 hrs 5 mins
Servings:
6
Yield:
6 plus servings
Jump to Nutrition Facts
Ingredients
2 onions, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
6 cups water
1 cup red lentils
1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannellini beans
1 (14.5 ounce) can diced tomatoes
½ cup diced carrots
½ cup chopped celery
1 teaspoon garam masala
1 ½ teaspoons ground cardamom
½ teaspoon ground cayenne pepper
½ teaspoon ground cumin
1 tablespoon olive oil
Directions
In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
Nutrition Facts (per serving)
| 329 | Calories |
| 4g | Fat |
| 57g | Carbs |
| 18g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe6 | |
| Calories329 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 3% |
| Sodium317mg | 14% |
| Total Carbohydrate57g | 21% |
| Dietary Fiber18g | 64% |
| Total Sugars5g | |
| Protein18g | 37% |
| Vitamin C16mg | 17% |
| Calcium121mg | 9% |
| Iron7mg | 36% |
| Potassium923mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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