Ingredients

2 Onions, chopped
2 Garlic cloves, minced
1 teaspoon Grated fresh ginger
1 tablespoon Olive oil
1 cup Red lentils
one, 15 ounce Can chick peas, drained
one, 19 ounce Can cannellini beans
one, 14.5 ounce Can diced tomatoes
1 cup Sliced baby carrots
1 teaspoon Garam masala
½ teaspoon Ground cayenne pepper
½ teaspoon Ground cumin
¼ cup Chopped cilantro
Saute the onions, garlic, and ginger in the olive oil in a large covered pot over medium high heat, for 5 to 7 minutes, until softened. Add, lentils, chick peas, cannellini beans, diced tomatoes, carrots, garam masala, cayenne pepper, cumin and 6 cups water. Bring to a boil then simmer for 1 to 1 1/2 hours, until the lentils are soft.
Puree half the soup in a food processor or blender. Return the pureed soup to the pot and simmer 10 to 15 minutes to thicken. Stir in cilantro and serve

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