Moroccan Lentil Soup With Chickpeas

Submitted by windhorse23

"This is from a grocery store ad--here for safekeeping. I made it and found it wonderful."

 

• Ready In: 45mins
• Ingredients: 14
• Serves: 10

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.

Reviews

[Red Dog]

This was very tasty, with just the right amount of spice. I did find though,that I had to cook the lentils a lot longer than 25 minutes to get them soft. I also found that I had to simmer the pot with the cover off, or there would've been too much water, but maybe that's because I like my lentil soup thick, I don't know.