
Moroccan Lentil Soup With Chickpeas

Brad Dusen @cook_3110044
Cooking Instructions
- 1
Add oil to stockpot on MEDIUM. Add mirepoix and garlic; cook, stirring, 5-6 min, until soft but not browned.
- 2
Stir in lentils, tomatoes, stock, coriander, cumin, turmeric, cinnamon, and cayenne pepper. Cook, covered, 20-25 min.
- 3
Puree briefly (about 15 seconds) with handheld blender, just to thicken (don't puree all the lentils).
- 4
Stir in garbanzo beans and cilantro. Season to taste with salt. Simmer about 5 min on MEDIUM until heated through.
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