Categories: Bulk Bases, Gluten-Free, Vegetarian

Ingredients

• 1 cup dried lentils
• 1 can garbanzo beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, smashed and chopped
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 28 oz can of diced tomatoes (and juice)
• 4 cups vegetable broth
• 1 1/2 tsp garam masala
• 1/2 tsp cayenne pepper
• 1/2 tsp cumin
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1 inch ginger, peeled and grated

Directions

1. Use at least a 5 quart crockpot for this. It makes a lot.

2. Chop up all of your vegetables and add them to the crockpot. If you are rushed in the morning, consider chopping the vegetables at night—-it took me longer than I wanted it to. Drain and rinse off the beans, add to the pot. Add the dried lentils. Grate your ginger, and add it along with the dried spices. Stir in the vegetable broth and tomatoes.

3. Cover and cook on low for 8-10 hours. Soup tastes best the longer you cook it, and it is even better the next day.

4. Before serving, use an immersible blender and pulse to blend some of the vegetables and beans together. This isn’t necessary, but it really improves the texture of the soup and melds the flavors nicely.

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