Moroccan Lentil Soup (north African)

Ingredients

Original recipe makes 6 plus servings

1. 2 onions, chopped
2. 2 cloves garlic, minced
3. 1 teaspoon grated fresh ginger
4. 6 cups water
5. 1 cup red lentils
6. 1 (15 ounce) can garbanzo beans, drained
7. 1 (19 ounce) can cannellini beans
8. 1 (14.5 ounce) can diced tomatoes
9. 1/2 cup diced carrots
10. 1/2 cup chopped celery
11. 1 teaspoon garam masala
12. 1 1/2 teaspoons ground cardamom
13. 1/2 teaspoon ground cayenne pepper
14. 1/2 teaspoon ground cumin
15. 1 tablespoon olive oil

Directions

1. In large pot saute; the vegetables, beans, and cinnamon in a little olive oil for about 5 moments.

2. Add the water, dried beans, girl beans, white renal beans, chopped tomato vegetables, green beans, oatmeal, garam masala, cardamom, cayenne pepper and cumin. Bring to a steam for a few moments then cook for 1 to 1 1/2 hours or longer, until the dried beans are soft.

3. Puree half the broth in a mixer or mixer. Return the pureed broth to the pot, mix and enjoy!