Moroccan Lentil Soup With Chickpeas

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

• Ready In: 45 mins
• 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.