tasty tuesday - moroccan lentil soup w/ chickpeas

Hello Tasty Tuesday!!

It has been some time since I participated in the foody madness but it's nice to get back into a little bit of a routine after all that has gone on these last few weeks. I have a backlog of meatless dishes that I will be sharing over the next few weeks. This was one of the family's favorites. It has spice and a little heat. It's hearty but not too heavy. It pairs beautifully well with some Naan bread and tatziki or you could serve it at lunch all by it's lonesome.  It really warms you up on a cool rainy spring evening and the cost per serving is quite low.

I have no idea the origins of this recipe. It was written down on a piece of theme paper in my notebook. There were no notes about where I got it from just the recipe. So please forgive me for not noting the original source. Whomever it was who came up with it...your a genius!! It's quite delish. 

Celebrate the Feast!
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This weeks recipe is being shared with Meatless Monday@The Sweet and Savory, Tuesday's Tasty Tidbits, Nap Time CreationsBalancing Beauty and Bedlam , Made From Scratch Tuesday @ From Mess Hall to BistroTotally Tasty Tuesday @ Mandy's Recipe BoxDomestically Divine Homemaking Link UpWhat's Cooking Wednesday @ Tales from the Fairy Blogmother, Raising Homemakers, Delicious DishesTempt Your Tummy TuesdayThe King's Court IVThis Chic CooksCast Party Wednesday @ Lady behind the CurtainTuesdays at the Table33 Shades of GreenRecipes I Want to Try @ At Home with Haley, Full Plate @ Miz Helen's Country CottageFriday Flair @ Whipperberry as well as the Hearth and Soul Blog Hop@21st Century Housewife. Head on over to their blogs and check out other fabulous recipes.

Moroccan Lentil Soup w/ Chickpeas

2 Tbs Olive Oil
1 cup diced celery
1 cup diced peeled carrots
1 cup diced onions
4 cloves garlic, minced
1 package green lentils, sorted and rinsed
1 large can (28 oz) Roma tomatoes with basil
9 cups vegetable stock
1 tsp coriander seed or ground coriander
1 tsp cumin
1 tsp turmeric
1 tsp cinnamon 
1/4 tsp cayenne pepper
2 can chickpeas, rinsed and drained
2 Tbs chopped fresh cilantro
Salt to taste
1.  Warm the oil in stockpot over medium heat. Add the celery, carrots, and onion and cook, stirring frequently, 5-6 minutes until the vegetable are soft but not browned.   Add the garlic and cook for another minute.
2.  Stir in the lentils, tomatoes, stock, coriander, cumin, turmeric, cinnamon, and cayenne pepper.  Cook, covered 20-25 minutes until the lentils are tender.
3.  Puree the soup briefly (15 seconds) with handheld blender, just to thicken (don't puree all the lentils), or mash some of the lentils against the side of the pot with the back of a wooden spoon.  Stir in the chickpeas and cilantro.  Salt to taste.
4.  Simmer about 5 minutes.