Moroccan Lentil Soup

• 2 whole Onions, Chopped
• 2 cloves Garlic, Chopped
• 1 teaspoon Fresh Grated Ginger
• 1 Tablespoon Olive Oil
• 6 cups Water
• 1 cup Red Lentils
• 1 can (15 Oz. Can) Garbanzo Beans
• 1 can (15 Oz. Can) Cannellini Beans
• 1 teaspoon Garam Marsala
• 1-1/2 teaspoon Ground Cardamom
• 1/2 teaspoons Ground Cayenne Pepper
• 1 can (14.5 Oz. Can) Diced Tomatoes, Undrained
• 1/2 cups Carrots, Diced
• 1/2 cups Celery, Chopped
• 1/2 teaspoons Ground Cumin

1. In a large pot, saute onions, garlic, and ginger in a little olive oil for five minutes.
2. Add all other ingredients, bring to a boil for five minutes then simmer, uncovered, 1 to 1 1/2 hours or until lentils are soft.
3. Stir and serve hot.

onions, garlic, ginger, olive oil, water, red lentils, garbanzo beans, beans, garam marsala, ground cardamom, ground cayenne pepper, tomatoes, carrots, celery, ground cumin

Taken from tastykitchen.com/recipes/soups/moroccan-lentil-soup/ (may not work)