Moroccan Lentil Stew

1 Tbsp. olive oil
1 diced onion
4 carrots, sliced
1 inch piece of ginger root, peeled and minced
1 1/2 tsp. garam masala
1/2 tsp. cayenne pepper
1/2 tsp. cumin
1/2 tsp. nutmeg
1/4 tsp. ground cinnamon
1/8-1/2 tsp. hot curry (I used Coco's from Japan)
1 can garbanzo beans, drained and rinsed**
1 can black beans, drained and rinsed**
1 cup dried lentils, rinsed
15 oz. can diced tomatoes
3-4 c. chicken or vegetable broth
Salt and Pepper to taste

Heat oil in Dutch oven. Add onion and cook just till translucent. Add spices and cook until fragrant and well mixed. Add tomatoes and cook a bit longer. Add remaining ingredients. Cook about 30-40 minutes or until lentils and carrots are tender. Can cook longer. If you don't like spicy, cut back on cayenne or eliminate altogether and don't add curry.

Serve over cooked rice.

**Note -- if using dried beans, soak 2/3 cup dried beans overnight and then cook stew until beans are tender. This will usually take at least 1-2 hours extra.