Moroccan Lentil & Vegetable Soup

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 4 garlic cloves, minced
• 1/2 cup dry lentils, sorted, rinsed and drained
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 3 3/4 cups reduced-sodium chicken broth
• 1/2 cup celery, chopped
• 1/2 cup sun-dried tomato, chopped
• 1 medium summer squash, chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup parsley, chopped
• 1 cup plum tomato, chopped
• 1/4 cup cilantro or basil, chopped

Directions

1. 1

   Heat oil in medium saucepan over medium heat.

2. 2

   Add onion and garlic; cook 4 to 5 minutes or until onion is tender, stirring occasionally.

3. 3

   Stir in lentils, coriander, cumin, black pepper and cinnamon; cook 2 minutes.

4. 4

   Add chicken broth, celery and sun-dried tomatoes; bring to a boil over high heat. Reduce heat to low; simmer, covered 25 minutes.

5. 5

   Stir in squash, bell pepper and parsley. Continue cooking covered 10 minutes or until lentils are tender.

6. 6

   Top with plum tomatoes and cilantro just before serving.