Moroccan Lentil with Chick Peas Soup
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- 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
- 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.
This recipe is a personal recipe added by ChefMo3001 and has not been tested or endorsed by MyRecipes.
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Moroccan Lentil with Chick Peas Soup Recipe at a Glance
- COURSE: Soups/Stews