- 2 tablespoons olive oil
- 2 medium onions, cut into medium dice
- 4 cloves garlic, minced
- 2 medium carrots, peeled and cut into medium dice
- 2 stalks celery, cut into medium dice
- 1 quart chicken broth
- 2 cups water
- 1 (16 ounce) package lentils, red or brown, washed
- 1 (28 ounce) can diced tomatoes
- 2 (16 ounce) cans cannellini beans, drained
- 1 (16 ounce) can garbanzo beans, drained
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoon ground cardamom
- Salt and ground black pepper
- Heat oil over medium-high heat in large soup kettle. Add onions; cook until tender, about 4 to 5 minutes. Add garlic; cook until fragrant, about 1 minute.
- Add remaining ingredients excluding salt and pepper. Bring to a boil; reduce heat to low and simmer, partially covered, until lentils are just tender, about 30 minutes. Add salt and pepper to taste; continue to simmer until lentils are very tender and flavors have fully blended, about 30 minutes longer.