18. Moroccan Lentil with Chick Peas Soup

This recipe is from Wegmans Menu Magazine. It looked quick and easy and is a vegan recipe. I thought I would give it a try.

Moroccan Lentil with Chick Peas Soup

MAKES 13 cups ACTIVE TIME: 15 min TOTAL TIME: 35 min
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

You'll Need: Handheld or regular blender

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 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.

Changes and Shortcuts: none

Results: Not bad. The soup could be a little smoother, but all in all pretty good. The recipe makes a lot and I enjoyed it more left over for lunch. I saw a review of it on the Wegmans website that suggested serving it over cheese. I may try that next (although it will no longer be vegan)

Keeper? maybe