Spicy Lentil & Bean Soup

• 1 whole Red Onion
• 4 cloves Garlic
• 1 teaspoon Fresh Minced Ginger
• 1 Tablespoon Olive Oil
• 2 teaspoons Garam Masala
• 1/2 teaspoons Black Pepper
• 1 teaspoon Cumin
• 5 whole Cardamom Pods
• 3 Tablespoons Vegetable Bouillon Granules
• 4 cups Water
• 1 can (19 Oz. Size) Chickpeas Or Garbanzo Beans
• 1 can (19 Oz. Size) White Kidney Beans
• 1 can (28 Oz. Size) Diced Tomatoes
• 1 cup Uncooked, Dry Brown Lentils

1. Dice up the onion, garlic and ginger.
2. Get out a large soup pot and put the Tablespoon of olive oil in. Heat it on medium and saute the onions, garlic, ginger and ALL the spices, except the cardamom pods.
3. Once everything is tender from being sauteed, mix the 3 Tablespoons vegetable bouillon granules into 4 cups of hot water. The stock in the containers like this do not take much to dissolve, this is why I use them instead of the cubes.
4. Pour the stock into the pot, deglazing the pan with it. Then add in the rest of the ingredients (the beans, tomatoes and lentils).
5. I did not soak the lentils. With all the spices this soup needs to simmer a couple of hours minimum - and this cooks the lentils perfectly.
6. Mix them all together and bring to a low boil, then turn your heat down on the burner and let it simmer for at least 2 hours. Stir it occasionally as with anything you cook on the stove.
7. Check your lentils for texture, and when you are happy with how they are, remove the cardamom pods, then remove 1/3 of the soup to puree. OR do what I do and take your hand blender, stick it in the pot and blend one side of it.
8. By pureeing it you get this lovely thick base without any thickeners, a pure, lovely spice infused soup.
9. You don't need anything else to go with thus, other than perhaps a delicious, crusty white piece of bread.

red onion, garlic, ginger, olive oil, garam masala, black pepper, cumin, vegetable bouillon granules, water, chickpeas, beans, tomatoes, brown lentils

Taken from tastykitchen.com/recipes/soups/spicy-lentil-bean-soup/ (may not work)