Spicy Lentil Soup

I have discovered that I REALLY enjoy eating lentils. They are cheap, yummy and good for you. This soup has a slight kick to it, which I really like.

• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 tablespoon olive oil
• 6 cups water
• 1 cup lentils, rinsed and drained
• 1 15-oz can garbanzo beans (chickpeas)
• 1 15-oz can red kidney beans
• 1 15-oz can diced tomatoes
• ½ cup diced carrots
• 1 ½ tsp ground cardamom
• ½ tsp ground cayenne pepper
• ½ teaspoon ground cumin

1. Sauté onions, garlic and ginger in olive oil until tender, about 5 minutes
2. Add the rest of the ingredients and bring to a boil for about 5 minutes. Let simmer for about an hour to an hour and a half (until lentils are tender).
3. Puree half the soup in blender and return to pot.