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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
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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.
