Moroccan Lentil Soup With Chickpeas |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is from a grocery store ad-here for safekeeping. I made it and found it wonderful. Ingredients:
2 tablespoons basil oil (i used wegman's basting oil) or 2 tablespoons other flavored oil (i used wegman's basting oil) |
8 ounces mirepoix (equal parts onions, celery and carrots diced fine) |
2 tablespoons minced garlic |
16 ounces lentils |
28 ounces diced italian tomatoes (or use stewed tomatoes) |
2 quarts vegetable stock |
1 teaspoon coriander seeds or 1/2 teaspoon ground coriander |
1 teaspoon cumin powder |
1 teaspoon turmeric |
1 teaspoon cinnamon |
1/4 teaspoon cayenne pepper |
15 ounces garbanzo beans, rinsed and drained |
2 tablespoons chopped cilantro |
salt |
Directions:
1. In a large stockpot, heat oil over medium heat. Add mirepoix and garlic. Cook, stirring, until soft but not browned, about 5 minutes. Stir in lentils, tomtoes, stock, coriander, cumin, turmeric, cinnamon and cayenne.
2. Cook, covered, about 25 minutes.
3. Using a stick blender, puree for about 15 seconds.
4. Stir in garbanzo beans and cilantro. Add salt if desired (I don't think it's necessary). Heat through and serve.
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