Moroccan Lentil Soup

• 2 onions, chopped
• 5 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 6 cups water
• 2 cup red lentils
• 2 medium carrots, diced
• 2 stalks chopped celery
• ½ pound green beans, sliced
• 2 (15 ounce) cans garbanzo beans, drained
• 2 (15 ounce) can cannellini beans
• 2 (14½ ounce) can diced tomatoes
• 2 teaspoon garam masala
• 2 teaspoons ground cardamom
• ¼ - ½ teaspoon ground cayenne pepper
• 1 teaspoon ground cumin
• 2 tablespoon olive oil

Bring water to a boil and add red lentils. Cook until soft (about 20 or 30 minutes).

In large pot sauté the onions, garlic, and ginger in a little olive oil for about 5 minutes. Add carrots, celery, and green beans and cook over low heat for about 15 minutes stirring occasionally. Add diced tomatoes and cook for five minutes. Add lentils, chick peas, cannellini beans, garam masala, cardamom, cayenne pepper and cumin. Adjust spices to taste.