Moroccan Lentil Soup

• 2 Tablespoons olive oil
• 2 medium yellow onions , chopped
• 4 cloves garlic , minced
• 1 teaspoon freshly grated ginger
• 2 carrots , diced, about 1 ¼ cups
• 2 ribs celery , chopped about 1 ¼ cups
• 1 cup dry lentils , brown or red
• 1 oz can garbanzo beans , drained
• 1 .5 oz can petite diced tomatoes
• 2 teaspoons ground cumin
• 1 teaspoon garam masala
• ½ teaspoon sweet paprika (or regular)
• 6 cups low-sodium vegetable broth
• 1 Tablespoon balsamic vinegar
• Salt and freshly ground black pepper , to taste

Garnish:

• 6 oz feta cheese crumbles
• 1 cup fresh cilantro , chopped
• crushed red pepper flakes
• pita bread , optional, for serving with