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1
Dice up the onion, garlic and ginger.
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2
Get out a large soup pot and put the Tablespoon of olive oil in. Heat it on medium and saute the onions, garlic, ginger and ALL the spices, except the cardamom pods.
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3
Once everything is tender from being sauteed, mix the 3 Tablespoons vegetable bouillon granules into 4 cups of hot water. The stock in the containers like this do not take much to dissolve, this is why I use them instead of the cubes.
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4
Pour the stock into the pot, deglazing the pan with it. Then add in the rest of the ingredients (the beans, tomatoes and lentils).
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5
I did not soak the lentils. With all the spices this soup needs to simmer a couple of hours minimum - and this cooks the lentils perfectly.
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6
Mix them all together and bring to a low boil, then turn your heat down on the burner and let it simmer for at least 2 hours. Stir it occasionally as with anything you cook on the stove.
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7
Check your lentils for texture, and when you are happy with how they are, remove the cardamom pods, then remove 1/3 of the soup to puree. OR do what I do and take your hand blender, stick it in the pot and blend one side of it.
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8
By pureeing it you get this lovely thick base without any thickeners, a pure, lovely spice infused soup.
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9
You don't need anything else to go with thus, other than perhaps a delicious, crusty white piece of bread.
