ingredients

2 onions, chopped
2 cloves garlic, minced
1 tsp. grated fresh ginger
6 cups. water
1 cup. red lentils
1 (15 oz.) can garbanzo beans, drained
1 (19 oz.) can cannelloni beans
1 (14.5 oz.) can diced tomatoes
1/2 cup. diced carrots
1/2 cup. chopped celery
1 tsp. garam masala
1 1/2 tsp. ground cardamom
1/2 tsp. ground cayenne pepper
1/2 tsp. ground cumin
1 tbsp. olive oil

In large pot saute the onions, garlic and ginger in a little olive oil for about 5 minutes. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.

Puree half the soup in a food processor or blender. Return the pureed soup to the pot.  Serve when hot.