Lentil Soup

• 2 onions, chopped
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 6 cups water
• 1 cup red lentil
• 1 (15 ounce) can garbanzo beans, drained
• 1 (19 ounce) can cannellini beans
• 1 (14 1/2 ounce) can diced low-sodium tomatoes
• 1/2 cup carrot, diced
• 1/2 cup celery, chopped
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons ground cardamom
• 1/4 teaspoon ground cayenne pepper
• 1/8 teaspoon ground cumin
• 1 tablespoon olive oil

1. In a large pot, saute onions, garlic & ginger in a little olive oil for about 5 minutes.
2. Add water, lentils, garbanzo beans, cannelloni beans, diced tomatoes, carrots, celery, clove, cinnamon, cardamom, cayenne pepper & cumin.
3. Bring to boil, then boil for several minutes before reducing heat.
4. Simmer about 1 1/2 hours, or until lentils are soft.
5. Puree half the soup in a food processor or blender, then return pureed portion to the pot, stirring all together.
6. Serve & enjoy.

onions, garlic, fresh ginger, water, red lentil, garbanzo beans, cannellini beans, tomatoes, carrot, celery, ground cloves, ground cinnamon, ground cardamom, ground cayenne pepper, ground cumin, olive oil

Taken from www.food.com/recipe/lentil-soup-328053 (may not work)