Moroccan Lentil Soup With Chickpeas

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This is from a grocery store ad--here for safekeeping. I made it and found it wonderful.

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Steps

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In a large stockpot , heat oil over medium heat.

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Add mirepoix and garlic.

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Cook , stirring , until soft but not browned , about 5 minutes.

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Stir in lentils , tomtoes , stock , coriander , cumin , turmeric , cinnamon and cayenne.

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Cook , covered , about 25 minutes.

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Using a stick blender , puree for about 15 seconds.

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Stir in garbanzo beans and cilantro.

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Add salt if desired.

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Heat through and serve.

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Ingredients

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basil oil, mirepoix, garlic, lentils, italian tomatoes, vegetable stock, coriander seeds, cumin powder, turmeric, cinnamon, cayenne pepper, garbanzo beans, cilantro, salt