Moroccan Lentil Soup

Ingredients:

1 onion, chopped

1 tablespoon grapeseed oil

2 cloves of garlic, minced

1 teaspoon ginger, minced

6 cups water

1 cup red lentils

1-1/2 cup chickpeas

1-1/2 cup white beans

1 can diced tomatoes

1/2 cup carrots, chopped

1/2 cup celery, chopped

2 teaspoons ground cardamom

1/2 teaspoon cayenne pepper

1 teaspoon cumin

Saute the onions, garlic, and ginger in oil.

Add legumes and vegetables. Bring to a boil then simmer for an hour, or until the lentils are soft. Puree half of the soup in a blender and return to the saucepan. Stir in seasonings. Garnish with parsley.