Morrocan Lentil Soup

This is a fabulous new recipe I just discovered online. Hearty, spicy, and completely vegetarian. Highly recommended.

2 onions, chopped
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
6 cups water
1 cup red lentils
1 15 oz. can garbanzo beans, drained
1 19 oz. can cannellini beans
1 14.5 oz. can diced tomatoes
1 cup diced carrots
1 teaspoon garam masala
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1 tablespoon olive oil

1. In a large pot, sauté the onions, garlic, and ginger in the olive oil for about 5 minutes.
2. Add the water, lentils, garbanzos, cannellinis, diced tomatoes, carrots, garam masala, cardamom, cayenne pepper, and cumin to the pot. Bring soup to a boil; boil for 2 minutes, and then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
3. Puree up to half the soup in a food processor or blender. Return the pureed portion to the pot and stir. Serve; garnish portions with chopped fresh parsley and salt.