May 02, 2005

Three-bean almost dhal soup

Tonight I finally cooked in our new kitchen. I went for a variation on one of our favorite soups. I also went easy, with lots of organic canned stuff, since there is still a lot of work to do on the house. 'Twas mighty yummy:

2 tbl olive oil
3 garlic cloves, crushed and chopped
1 onion, sliced
1 tsp turmeric
1½ tsp garam masala
¼ tsp chili powder
½ tsp ground cumin
½ tsp salt
½ c lentils
2 cans organic diced tomatoes
1 can organic garbanzo beans
1 can organic black beans
1 c veggie broth
1 can coconut milk

Heat the oil in the bottom of a soup pot on med-high. Add the onions, cooking until soft. Add garlic and spices, and stir for another minute. Dump in everything else, and stir well. Bring to a boil, then reduce to a simmer for about 30 minutes. Buzz it with a stick blender until it's a bit smoother (if you don't have one, don't worry about it), but has a few chunks. Serve with baked tortilla chips--spoons are only for scooping on to chips!

Because we thought it sounded good, we added a can of corn to what was leftover. This will be dumped over rice and taken for lunch. Mmmmm.

Comments

Damn, but this stuff is good. I mean, eyerollingfingerlicking good.

Also, it was going to be served with a bagel, so I refuse to feel bad for having eaten the last one because the tortilla chips were so good with it.

(Also also, it's even better the next day with corn in it. Mmmmmm.)

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