Moroccan Lentil Soup

• 1 cup dried lentils (green or brown are best)
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 (15 ounce) can pink kidney beans or 1 (15 ounce) can pinto beans, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, smashed and chopped
• 12 cup chopped celery
• 12 cup chopped carrot
• 1 (28 ounce) can diced tomatoes, with juices
• 4 cups vegetable broth
• 1 12 teaspoons garam masala
• 12 teaspoon cayenne pepper
• 12 teaspoon cumin
• 14 teaspoon nutmeg
• 14 teaspoon cinnamon
• 1 tablespoon coarsely grated fresh ginger (about a 1-inch piece)

1. Combine everything in a 6-qt slow cooker.
2. Stir well, cover, and cook on low 8-10 hours.
3. When finished, pulse with an immersion blender to puree about half the soup to thicken it.
4. Serve hot.

garbanzo beans, kidney beans, onion, garlic, celery, carrot, tomatoes, vegetable broth, garam masala, cayenne pepper, cumin, nutmeg, cinnamon, ginger

Taken from www.food.com/recipe/moroccan-lentil-soup-409241 (may not work)