MOROCCAN LENTIL SOUP WITH CHICKPEAS

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Moroccan Lentil Soup With Chickpeas image

Make and share this Moroccan Lentil Soup With Chickpeas recipe from Food.com.

Provided by windhorse23

Categories     Lentil

Time 45m

Yield 10 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.
  • Cook, covered, about 25 minutes.
  • Using a stick blender, puree for about 15 seconds.
  • Stir in garbanzo beans and cilantro. Add salt if desired (I don't think it's necessary). Heat through and serve.

Nutrition Facts : Calories 122.9, Fat 0.9, SaturatedFat 0.1, Sodium 132.9, Carbohydrate 23, Fiber 6.7, Sugar 2.9, Protein 7.1

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