Mi Spicy Moroccan Lentil with Chick Pea Soup

2 Tbsp Olive oil

1 pkg (8 oz) cleaned and cut Mirepoix

4 cloves (2 Tbsp) peeled and chopped Garlic

1 pkg (16 oz) Pkg green Lentils sorted and rinsed

1 can (28 oz) Roma Tomatoes with Basil

(64 oz ) Vegetable 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) drained Garbonzo beans

2 Tbsp chopped fresh Cilantro
Salt to taste

You'll Need: Handheld or regular blender

Directions:

1. 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.
    
2. Cook, covered, 20-25 min.
    
3. Puree briefly (about 15 seconds) with a handheld blender, just to thicken (don't puree all the lentils).
    
4. Stir in garbanzo beans and cilantro. Season to taste with salt. Simmer about 5 min on MEDIUM until heated through.

Tip

To save time, use cooked lentils.