Moroccan Soup

Ingredients:

• 1 onions, chopped
• 6 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 4 cups water
• 1 cup Masoor Dhal
• 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

Method:

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 an hour 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!