Moroccan Lentil Soup

Adapted From: Make It Fast, Cook It Slow

(all organic of course!)

1/2 cup chopped celery
1/2 cup chopped carrots
1 onion, chopped
1 (15-ounce) can garbanzo beans, drained and rinsed
2 cup dried lentils (I mixed the green and red)
1 (1-inch) piece fresh ginger, peeled and grated (use 1 tsp ginger powder if you don’t have fresh)
2 garlic cloves, smashed and chopped
1 1/2 tsp garam masala (sherry is an alternative)
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
4 cups vegetable broth (Imagine is good)
1 (28 ounce) can diced tomatoes and their juices
1 tbls sea salt
1 tbls maple syrup

Directions: Put all ingredients in your slow cooker. Cook on low for 8 to 10 hours. Your house will smell yummy!