Vegetarian Mulligatawny

2 tablespoons olive oil
1 large onion, chopped
1 medium carrot, diced
1 stalk celery, diced
1 large yam, peeled, diced
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 tablespoon curry powder
1 teaspoon garam masala
1 teaspoon ground cumin
1 quart vegetable stock
2 cups red lentils
1 14.5 oz can diced tomatoes
1 15 oz. can cannellini beans, rinsed, drained
1 15 oz. can garbanzo beans, rinsed, drained
1 14 oz. can coconut milk
sea salt to taste and cayenne pepper to taste

1. Heat olive oil in a large soup pot over medium heat. Add onion, carrot, celery, and yam and sauté for 8 minutes until vegetables begin to soften. Add garlic, ginger and spices and cook 2 more minutes. 
2. Add the vegetable stock, red lentils and tomatoes, bring to a boil, reduce heat, and simmer about 25 – 30 minutes until lentils are tender, stirring occasionally.
3. Stir in beans and coconut milk. Cook another 10 minutes until heated through. Season to taste with salt and cayenne.