Cook the Book: Moroccan Lentil Soup

Name: Cook the Book: Moroccan Lentil Soup
Ingredients: 1 cup dried lentils; 1 (15-ounce) can garbanzo beans, drained and rinsed; 1 (15-ounce) can pinto beans, drained and rinsed; 1 onion, chopped; 2 garlic cloves, smashed and chopped; 1/2 cup chopped celery; 1/2 cup chopped carrots; 1 (28-ounce) can of diced tomatoes and their juices; 4 cups vegetable broth; 1 1/2 teaspoons garam masala; 1/2 teaspoon cayenne pepper; 1/2 teaspoon cumin; 1/4 teaspoon nutmeg; 1/4 teaspoon cinnamon; 1 (1-inch) piece fresh ginger, peeled and grated