2 tablespoons olive oil

1 yellow onion, roughly chopped

2 carrots, cut into 1/2-inch size pieces

2 garlic cloves, minced

1/2 teaspoon minced ginger

4 cups low or no sodium vegetable stock

1, 26.40-ounce container crushed tomatoes

1 teaspoon ground cardamom

1 teaspoon ras el hanout

1/2 teaspoon ground cumin

1 cup dry lentils

1, 15.5-ounce can white kidney beans, drained and rinsed

1, 15.5-ounce can garbanzo beans, drained and rinsed

Optional garnishes:

Greek yogurt or sour cream and thinly sliced green onions

Method:

1.     In a medium size Dutch oven over medium heat, add oil and allow to heat, approximately 1 – 2 minutes.

2.     Add onions and carrots and sauté until onions are translucent in color and soft, approximately 6 minutes.

3.     Add garlic and ginger and cook while stirring until just fragrant, approximately 20 –­ 30 seconds.

4.     Add stock, tomatoes, cardamom, ras el hanout, cumin and lentils. Stir to combine, cover and increase heat until contents come to a boil. Reduce heat, and allow to cook until lentils are completely cooked, approximately 50 minutes. Add kidney and garbanzo beans and cook an additional 5 minutes or until beans are heated through.

5.     Season to taste with salt and serve while hot.