Moroccan Lentil Soup

Ingredients

• 2 onions , chopped
• 2 cloves garlic , minced
• 1 teaspoon grated fresh ginger
• 6 cups water
• 1 cup red lentils
• 1 can garbanzo beans , 15 ounce
• 1 can cannellini beans , 19 ounce
• 1 can diced tomatoes , 14.5 ounce
• 0.5 cups diced carrots
• 0.5 cups chopped celery
• 1 teaspoon garam masala
• 1.5 teaspoons ground cardamom
• 0.5 teaspoons ground cayenne pepper
• 0.5 teaspoons ground cumin
• 1 tablespoon olive oil

Instructions

1. 1

   In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.

2. 2

   Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. 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. 3

   Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!