Moroccan Lentil with Chick Peas Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
2 tablespoon(s) oil |
1 package(s) mirepoix wegmans mix |
4 clove(s) garlic, chopped (2t) |
1 package(s) lentils (16 oz) |
1 can(s) roma tomatoes with basil (28 oz) |
2 carton(s) vegetable broth |
1 teaspoon(s) coriander |
1 teaspoon(s) cumin |
1 teaspoon(s) turmeric |
1 teaspoon(s) cinnamon |
1/4 teaspoon(s) powdered cayenne pepper |
1 can(s) garbanzo beans rinsed and drained |
2 tablespoon(s) cilantro, fresh |
Directions:
1. Add oil to stockpot on medium. Add mirepoix and garlic; cook, stirring, 5-6 minutes, until soft but not browned. Stir in lentil, tomatoes, stock, coriander, cumin, turmeric, cinnamon, and cayenne pepper.
2. Cook, covered, 20-25 minutes.
3. Puree briefly, about 15 seconds, with handheld blender, just to thicken (don't puree all the lenils).
4. Stir in garbanzo beans and cilantro. Season to taste with salt. Simmer about 5 min on medium until heated through. 1 1/2 cups has 300 calories.
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