North African Lentil Soup | Oklahoma State University

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 medium yellow onions, chopped
• 1 teaspoon fresh ginger, grated
• 3 cups water
• 3 reduced-sodium vegetable broth (or chicken broth)
• 1 cup red lentils, rinsed and checked for stones and other debris
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans, no salt added, rinsed and drained
• 1 (15 ounce) can unsalted diced tomatoes
• 3/4 cup celery, chopped
• 1/2 cup diced carrots
• 1 teaspoon ground cardamom
• 2 teaspoons curry powder
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper