Moroccan Lentil Soup

This is a very special soup, great in the winter for taking the chill away.

• Ready In: 2 hrs 5 mins
• Serves: 6

Ingredients

• 2  onions, chopped
• 2  cloves garlic, minced
• 1  teaspoon  grated fresh ginger
• 6  cups water
• 1  cup red lentil
• 1 (15 ounce) can garbanzo beans, drained
• 1 (19 ounce) can cannellini beans
• 1 (14 1/2ounce) can diced tomatoes
• 1⁄2 cup  diced carrot
• 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

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.
3. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
4. Puree half the soup in a food processor or blender.
5. Return the pureed soup to the pot, stir and enjoy!