Recipe courtesy of Purple Mountain Sage Columnist Sharon Courmousis, owner of Sacred Rocks Reserve
Ingredients:
2 onions, chopped, 2 cloves garlic, minced, 1 teaspoon grated fresh ginger, 6 cups water,
1 cup red lentils, 1 (15 ounce) can garbanzo beans, drained, 1 (19 ounce) can cannellini beans, 1 (14.5 ounce) can diced tomatoes, 1/2 cup diced carrots, 1/2 cup chopped celery, 1 teaspoon garam masala, 1 1/2 teaspoons ground cardamom, 1/2 teaspoon ground cayenne pepper, 1/2 teaspoon ground cumin, 1 tablespoon olive oil
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