Moroccan Lentil Soup

Moroccan Lentil Soup -

Thick, delicious and nutritious, especially in the winter!

Ingredients:

 2 onions, chopped
 2 cloves garlic, minced
 1 teaspoon grated fresh ginger
 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
 1/2 cup chopped celery
 1 teaspoon garam masala
 1 1/2 teaspoons ground cardamom
 1/2 teaspoon ground cayenne pepper
 1/2 teaspoon ground cumin
 1 tablespoon olive oil

Directions:

In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
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.
Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!