Moroccan Lentil Soup

Someone asked me for suggestions about lentils recently. She told me that she purchased them, but wasn't sure what to do with them and she felt like they were mocking her. I know the feeling because I have a bag of organic brown and wild rice that is currently mocking me. Here's what I made this afternoon;

1 Tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
1 tsp ginger, minced
4 cups turkey broth (or chicken broth or water)
2 cups water
1 cup lentils
1 cup red kidney beans
1 cup black beans (a couple of kind of beans or a couple of cans of mixed beans-any beans will do)
1 large can tomatoes, smooshed with your hand
4 carrots, peeled and chopped
4 sticks of celery, chopped
1 tsp garam masala
1 1/2 tsp cardamom
1/2 tsp cayenne pepper
1 tsp ground cumin

In large pot cook the onions, garlic, and ginger in a little olive oil until they're soft and clear. Throw everything else in and bring to a boil. Turn it down to a simmer and let it simmer and fill your home with a wonderful aroma for 1 or 2 hours until the lentils are soft and the vegetables are cooked. This would work in your slow cooker too.
Take about half of it out and puree it with my stick blender or food processor, then put it back in.