Three-Bean Lentil Soup

• 2 teaspoons vegetable oil
• 2 onions, chopped
• 2 garlic cloves, minced
• 1 tablespoon gingerroot, minced
• 4 teaspoons curry paste
• 1 (28 ounce) can diced tomatoes
• 6 cups chicken stock
• 2 cups water
• 3/4 cup red lentil
• 1 (19 ounce) can chickpeas, drained and rinsed
• 1 (19 ounce) can red kidney beans, drained and rinsed
• 1 (19 ounce) can black beans, drained and rinsed
• 1 tablespoon fresh coriander, chopped
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

1. In a large saucepan or Dutch oven, heat the oil over medium heat.
2. Cook the onions, garlic, ginger and curry paste, stirring occasionally, for 5 minutes or until softened.
3. Add the tomatoes, chicken stock, water and lentils.
4. Bring to a boil.
5. Reduce the heat to medium-low and simmer for 20 minutes or until the lentils are softened.
6. Add the chick peas, kidney beans and black beans.
7. Cook for 15 minutes or until heated through.
8. Stir in the coriander, lemon juice, salt and pepper.

vegetable oil, onions, garlic, gingerroot, curry paste, tomatoes, chicken stock, water, red lentil, chickpeas, red kidney beans, black beans, fresh coriander, lemon juice, salt, ground black pepper

Taken from www.food.com/recipe/three-bean-lentil-soup-258961 (may not work)