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1/2 cup chopped celery (about 3 ribs)
1/2 cup chopped carrots (about 3)
1 onion, chopped
2 cloves garlic, sliced
1 inch piece of ginger, peeled and grated
1 cup dried lentils
1 can (15 oz.) chickpeas, drained and rinsed
1 can (15 oz.) pinto beans, drained and rinsed
1 1/2 tsp. garam masala
1/8 tsp. cayenne pepper
1/2 tsp. cumin
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 quart vegetable oil
1 can (28 oz.) diced tomatoes, undrained
1/2 cup chopped carrots (about 3)
1 onion, chopped
2 cloves garlic, sliced
1 inch piece of ginger, peeled and grated
1 cup dried lentils
1 can (15 oz.) chickpeas, drained and rinsed
1 can (15 oz.) pinto beans, drained and rinsed
1 1/2 tsp. garam masala
1/8 tsp. cayenne pepper
1/2 tsp. cumin
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 quart vegetable oil
1 can (28 oz.) diced tomatoes, undrained
Put ingredients in large crockpot in order shown. Stir together. Cover and cook on low for 8 or more hours. Before serving, remove about 1/2 of the soup and blend to improve texture and meld flavors.
Additional Info
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Source:
Modified from Crockpot 365
Published in
Main Dish
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1 Comment
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Tuesday, 02 March 2010 20:43
posted by
Michelle
This was just alright. It wasn't the best or worst soup I've made. I am just not much of a bean person.
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