Susan Cooke Cook Books

Lentil soup recipe?

I’m looking specifically for the lentil soup recipe from the Italian cookbook put out by Australian Womens Weekly about 20 years ago.
I have misplaced my copy, and wanted to make the soup this weekend. Hope somebody can help!

INGREDIENTS:

2 chopped onions
2 minced gloves garlic
1 tsp grated fresh ginger
6 c water
1 cup red lentils
15 oz can garbanzo beans (drained
19 oz can white kidney beans
14.5 oz can diced tomatoes
1/2 c diced carrots1/2 c chopped celery
1 tsp garam masala
1 1/2 tsp ground cardamom
1/2 tsp ground cayenne pepper
1/2 tsp ground cumin
1TBS olive oil

DIRECTIONS:

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

2. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to biol for a few minutes then simmer for 1 – 1 1/2 hours or longer until lentils are soft.

3. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

Hope this recipe works for you.

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