Lentil Soup

Name: Lentil Soup
Prep time: 10 min
Cook time: 85 min
Total time: 95 min
Yield: 6 servings
Cuisine: Istanbul & Anatolian Heart
Ingredients: 2 onions; 2 garlic cloves; 1 tsp fresh ginger; 6 cup water; 1 cup red lentil; 1 can garbanzo beans (15 ounce); 1 can cannellini beans (19 ounce); 1 can diced low-sodium tomatoes (14 1/2 ounce); 0.5 cup carrot; 0.5 cup celery; 0.5 tsp ground cloves; 0.5 tsp ground cinnamon; 1.5 tsp ground cardamom; 0.25 tsp ground cayenne pepper; 0.125 tsp ground cumin; 1 tbsp olive oil

A Turkish soup of lentils, chickpeas and cannellini beans, seasoned with ginger and cinnamon and simmered on the stove.

1 hr 35 min · Serves 6 · Medium

Method

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Time: Prep 10 min · Cook 85 min · 95 min total
Difficulty: medium

1
In a large pot, saute onions, garlic & ginger in a little olive oil for about 5 minutes. Add water, lentils, garbanzo beans, cannelloni beans, diced tomatoes, carrots, celery, clove, cinnamon, cardamom, cayenne pepper & cumin.
5 min
2
Bring to boil, then boil for several minutes before reducing heat. Simmer about 1 1/2 hours, or until lentils are soft.
120 min
3
Puree half the soup in a food processor or blender, then return pureed portion to the pot, stirring all together.