Lentil Soup

I just got through watching a 60lb poodle named Nacho who is 6 months old and my Albie (all 7lbs of him) together in a 900 sq ft apt w/ no backyard. A challenge I can say conquered!

Recently I made Lentil Soup. Since it was an Indian style Lentil Soup it was nothing short of spicy (and not just the hot kind of spice). I've eaten lentil soup in the can, but had not cooked with them. Thankfully they are easy to use. This is one of the recipes that I liked, but needed a glass of milk to drink with it as the cayenne gave a good kick to the soup. It is also not a soup for people who do not like a lot of flavors at once. Along with soup I also made a loaf of bread that we buttered and dipped in our soup. All in all, a good meal for those who like Indian flavors.

INGREDIENTS:

1 large red onion, chopped

2 cloves garlic, minced

1 tsp ginger

6 c water

1 c green lentils

1 (15 oz) can garbanzo beans, drained

1 (19 oz) can kidney beans

1 (14.5 oz) can diced tomato, drained

1/2 c diced carrots

1/2 c diced celery

1 tsp cumin

1 tsp ginger

1 tsp salt

1 tsp pepper

1/2 tsp cinnamon

1/2 tsp coriander

1/2 tsp allspice

1/4 tsp cloves

1/2 tsp cayenne

1 tbsp olive oil

DIRECTIONS:

1. In large pot saute onions, garlic, and ginger in olive oil for 5 mins.

2. Add the water, lentils, garbanzo and kidney beans, diced tomatoes, carrots, celery, and spices. Bring to a boil then simmer for 1-1.5 hrs, or until the lentils are soft.

3. In a blender or food processor puree half the soup and return to soup pot. Stir and serve!