Moroccan Lentil Soup

1 onion, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
6 cups stock
1 cup lentils
1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannellini or kidney beans
1 (14.5 ounce) can diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
1 teaspoon garam masala
1 1/2 teaspoons ground cardamom
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon olive oil

In large pot saute; the onion, garlic, and ginger in a little olive oil for about 5 minutes.
Add the stock, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, paprika 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.