Moroccan Soup With Lentils And Chick Peas

[oddprofessor]

YUMMMMMM!!!!!

2 Tbsp Wegmans Basting Oil
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Mirepoix
4 cloves (2 Tbsp) Food You Feel Good About Peeled Garlic, chopped
1 pkg (16 oz) Food You Feel Good About Organic Green Lentils, sorted and rinsed
1 can (28 oz) Italian Classics Kitchen Cut Roma Tomatoes with Basil
2 cartons (32 oz each) Food You Feel Good About Vegetable Culinary Stock
1 tsp coriander seed or ground coriander
1 tsp cumin
1 tsp turmeric
1 tsp cinnamon
1/4 tsp powdered cayenne pepper
1 can (15.5 oz) Italian Classics Garbanzo Beans, rinsed and drained
2 Tbsp chopped fresh cilantro
Salt to taste
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You'll Need: Handheld or regular blender

Add basting oil to stockpot on MEDIUM. Add mirepoix and garlic; cook, stirring, 5-6 min, until soft but not browned. Stir in lentils, tomatoes, stock, coriander, cumin, turmeric, cinnamon, and cayenne pepper.

Cook, covered, 20-25 min.

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

Stir in garbanzo beans and cilantro. Season to taste with salt. Simmer about 5 min on MEDIUM until heated through.