Ingredients
-
2
-
8
-
2
-
16
-
28
-
2
-
1
-
1
-
1
-
1
-
1/4
-
15
-
2
-
-
Directions
Moroccan Lentil Soup With Chickpeas, This is from a grocery store ad–here for safekeeping I made it and found it wonderful , 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 , This is from a grocery store ad–here for safekeeping I made it and found it wonderful
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Steps
|
1
Done
|
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
Done
|
Cook, Covered, About 25 Minutes. |
|
3
Done
|
Using a Stick Blender, Puree For About 15 Seconds. |
|
4
Done
|
Stir in Garbanzo Beans and Cilantro. Add Salt If Desired (i Don't Think It's Necessary). Heat Through and Serve. |
