A hearty and flavorful Moroccan-inspired soup featuring lentils, beans, and aromatic spices.
Heat the olive oil in a large pot over medium heat.
Using a good quality olive oil enhances the flavor of the sautéed ingredients.
Add the chopped onion, minced garlic, and grated ginger to the pot and sauté until fragrant.
Stir frequently to prevent the garlic from burning, as it can turn bitter.
Stir in the diced carrots and celery, cooking for a few minutes to soften.
Cut the vegetables into uniform pieces for even cooking.
Add the diced tomatoes, red lentils, garbanzo beans, cannellini beans, and water to the pot.
Rinse the lentils and beans before adding to remove excess starch and sodium.
Stir in the garam masala, ground cardamom, ground cayenne pepper, and ground cumin.
Toast the spices in the pot for a few seconds before stirring to release their aroma.
Bring the mixture to a boil, then reduce the heat and simmer until the lentils are tender.
Cover the pot partially to prevent excessive evaporation while simmering.
Blend half of the soup until smooth, then return it to the pot and stir well.
Blending part of the soup creates a creamy texture while retaining some chunkiness.
Serve the soup hot, garnished with fresh herbs or a drizzle of olive oil.
Serve with a side of crusty bread for a complete meal.
