Moroccan Lentil Soup

Ingredients

• 19 ounce .5 can cannellini beans canned
• 15 ounce garbanzo beans drained canned
• 14.5 ounce canned tomatoes diced canned
• 0.5 cup carrots diced
• 0.5 cup celery chopped
• 1 teaspoon ginger fresh grated
• 1 teaspoon garam masala 
• 2 cloves garlic minced
• 1.5 teaspoons ground cardamom 
• 0.5 teaspoon ground pepper 
• 0.5 teaspoon ground cumin 
• 1 tablespoon olive oil 
• 2  onions chopped
• 1 cup lentils red
• 6 cups water 

Equipment

• food processor
• pot
• blender

Directions

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