This delightfully spicy, hearty soup makes a perfect vegan meal. It is thick, nutritious and delicious, especially in winter!

Ready in: 2hr 5min (Prep: 20min, Cook: 1hr 45min)
Serves: 6

Ingredients

• Olive oil – 1 tablespoon
• Onions (chopped) – 2
• Garlic (minced) – 2 cloves
• Grated root ginger – 1 teaspoon
• Water – 1.5L (2½ pints)
• Red lentils – 200g (7 oz)
• Chickpeas (drained) – 1 (400g) tin
• Cannellini beans – 1 (400g) tin
• Chopped tomatoes – 1 (400g) tin
• Carrots (diced) – 3
• Celery (diced) – 3 stalks
• Garam masala – 1 teaspoon
• Ground cardamom – 1 1/2 teaspoons
• Ground cayenne pepper – 1/2 teaspoon
• Ground cumin – 1/2 teaspoon

Method

1. In a large pot, sauté the onions, ginger and garlic in olive oil for 5 minutes.
2. Add the water, lentils, chickpeas, cannellini beans, cayenne pepper, tomatoes, celery, carrots, garam masala, cardamom and cumin, and bring the mixture to boil for a few minutes.
3. Simmer the mixture for about 1 to 1.5 hours or even longer. Do this until the lentils are tender.
4. Now purée half of the soup in a blender or food processor. 
5. And finally, return the puréed soup to the pot and stir. Ready to serve!