Cook the Book: Moroccan Lentil Soup

Ingredients

• 1 cup dried lentils
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, smashed and chopped
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1 (28-ounce) can of diced tomatoes and their juices
• 4 cups vegetable broth
• 1 1/2 teaspoons garam masala
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1 (1-inch) piece fresh ginger, peeled and grated

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