In honor of leaf peeping, I whipped up a batch of a Moroccan/Indian-inspired lentil soup that incorporates the colors and flavors of fall in New England.
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 6 cups water
- 1 1/2 cups red lentils
- 1 (15 ounce) can chickpeas, drained
- 1 (15 ounce) can Great Northern beans
- 1 (14.5 ounce) can diced tomatoes
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/4 teaspoon cinnamon
- 1/4 teaspoon fresh ground pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon nutmeg
- 1 1/2 teaspoons ground cardamom
- 1/2 teaspoon ground cayenne pepper
- 3/4 teaspoon ground cumin
- 2 teaspoons salt (or to taste)
- 1 tablespoon olive oil
Heat olive oil in large stock pot over medium-high heat.
Saute ginger and garlic until aromatic (about 1 minute).
Add remaining ingredients.
Bring to a boil.
Cover and simmer 1 hour or until lentils are tender.
Put about 1/2 of the soup into a food processor or blender and blend until fairly smooth.
Return blended soup to pot.
Serve & enjoy!