Moroccan Lentil with Chick Peas Soup

By nurseliz

Wegman's recipe

Ingredients

• 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

Details

Servings 13
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

You'll Need: Handheld or regular blender
Directions:

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.

Chef Tip(s):
To save time, use Produce Department cooked lentils.