A picture of Moroccan Lentil Soup With Chickpeas.

Moroccan Lentil Soup With Chickpeas

Brad Dusen
Brad Dusen @cook_3110044
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Ingredients

  1. 2 tbspherb-infused olive oil
  2. 7 ozdiced mirepoix
  3. 2 tbspminced garlic
  4. 16 ozgreen lentils, sorted & rinsed
  5. 28 ozkitchen cut roma tomatos with basil (canned)
  6. 64 ozvegetable stock
  7. 1 tspground coriander
  8. 1 tspcumin
  9. 1 tsptumeric
  10. 1 tspcinnamon
  11. 1/4 tspground cayenne pepper
  12. 16 ozcanned garbanzo beans, drained
  13. 2 tbspfresh cilantro, chopped
  14. 1 dashSalt to taste

Cooking Instructions

  1. 1

    Add oil to stockpot on MEDIUM. Add mirepoix and garlic; cook, stirring, 5-6 min, until soft but not browned.

  2. 2

    Stir in lentils, tomatoes, stock, coriander, cumin, turmeric, cinnamon, and cayenne pepper. Cook, covered, 20-25 min.

  3. 3

    Puree briefly (about 15 seconds) with handheld blender, just to thicken (don't puree all the lentils).

  4. 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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