Lentil And Garbanzo Soup

• 2 onions, chopped
• 1 cup chopped clery
• 1 cup diced carrots
• 2 teaspoons grated fresh ginger
• 1 teaspoon garam masala
• 1 teaspoon tumeric
• 1/2 teaspoon ground cumin
• 6 cups vegetable broth or stock
• 1 cup lentils
• 2 15 ounce cans garbanzo beans, rinsed and drained
• 1 14.5 ounce can petite diced tomatoes, undrained

1. In large soup pot sprayed with cooking spray set over medium-high heat, saute onions 3 to 4 minutes or until tender.
2. Add carrots and celery and cook an additional 5 minutes.
3. Stir in garlic and next four ingredients and cook for 30 seconds.
4. Add broth and remaining ingredients and cook until lentils are tender, about 90 minutes.
5. If desired, half of the soup can be pureed and stirred back into the pot for a thicker, creamier soup.

onions, clery, carrots, ginger, garam masala, tumeric, ground cumin, vegetable broth, lentils, garbanzo beans, tomatoes

Taken from food52.com/recipes/33646-lentil-and-garbanzo-soup (may not work)