Spicy Bean Soup

Description
This authentic Moroccan soup is perfect for vegetarians as a light meal or as an appetizer. This recipe serves 4.

Ingredients

 * 1 tablespoon olive oil
 * 2 onions, red or yellow, chopped or minced
 * 2 garlic cloves, crushed
 * 1 teaspoon freshly grated ginger
 * 1 ⅜ liter water
 * 200 g. red lentils
 * 400 g. chickpeas, drained
 * 400 g. cannellini beans
 * 400 g. tomatoes, chopped
 * 50 g. carrots, chopped
 * 50 g. celery, chopped
 * 1 teaspoon garam masala
 * 1 teaspoon ground cardamom
 * ½ teaspoon ground cayenne pepper
 * ½ teaspoon ground cumin

Directions

 * 1) Heat the olive oil in a large saucepan. When it is hot, add the onions, garlic, and ginger. Reduce the heat and stir gently on a medium heat for about 5 minutes.
 * 2) Add the remaining ingredients and bring to a boil for five minutes.
 * 3) Reduce the heat again and allow the mixture to simmer for an hour, slightly more if the lentils are not soft.
 * 4) Take the mixture off the heat and leave it to cool for 10 minutes or so.
 * 5) Put half of the soup in a blender for about 5 minutes, until it is smooth. Then put that back into the pan with the rest of the soup.
 * 6) Put the saucepan back on the heat, stirring to make sure it is even, and simmer for five minutes. Serve hot and plain or with other dishes.

Nutritional Information
Servings: 3 cups per bowl