Fixed this for dinner tonight and it was a hit; even my picky eater loved it! I did some tweaking, namely substituted Creole seasoning for the onion, celery and garlic called for in the original recipe.
Indian Lentil Soup
1 container of Creole seasoning
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 teaspoon garam masala
1 1/2 teaspoons ground cardamom
¼ teaspoon ground ginger
¼ teaspoon garlic powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1 tablespoon olive oil
1. In large pot sauté Creole seasoning in a little olive oil for about 5 minutes.
2. Add the remaining ingredients. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
3. Puree half the soup in a food processor or blender. Return the pureed soup to the pot and check for seasoning.
4. Stir, serve and enjoy!
If you do some tweaking yourself, let me know what you did-what you substituted, what you added, what you took out, etc.