Ingredients
- 1 tbsp extra-virgin olive oil
- 2 medium onions, finely chopped
- 4 garlic cloves, minced
- 2-3 tbsp minced fresh ginger
- 2 tsp garam masala
- 1 tsp turmeric
- ½-1 tsp cayenne pepper
- 1 cup dried red lentils
- 28 oz can diced tomatoes
- 8 cups vegetable or chicken stock
- 19 oz can chickpeas, drained and rinsed
- 19 oz can white kidney beans, drained and rinsed
- ½ tsp fine sea salt, or more to taste
- ½ tsp black pepper
- ¼ cup fresh cilantro, chopped
- 1 fresh lemon, 1/2 juiced, 1/2 sliced for serving
Method
- In a large pot, heat the olive oil over medium heat until shimmering. Add the onion, garlic, and ginger, cooking gently for 2 – 3 minutes until softened. Add the garam masala, turmeric, and cayenne pepper. Stir well and cook for an additional 2 – 3 minutes, adding ¼ – ½ cup of water to prevent sticking and burning as needed.
- Add the lentils, diced tomatoes, and vegetable stock. Stir to combine and bring to a simmer, then reduce the heat to a low simmer and cook for 20 minutes or until the lentils are cooked through.
- Add the drained and rinsed chickpeas and kidney beans along with the salt and pepper to taste. Stir and bring to a simmer once more, reducing the heat to allow it to simmer gently for an additional 15 – 30 minutes.
- Once the soup has simmered for 20 minutes, use an immersion blender to blend about half of the soup to thicken (optional). Add the juice of 1/2 a lemon, reserve the remaining to serve.
- Serve with fresh cilantro and lemon slices, seasoning to taste.