Moroccan Lentil Soup With Chickpeas

Ingredients

• 2 tablespoons basil oil or other flavored oil (I used Wegman's Basting Oil)
• 8 ounces mirepoix (equal parts onions, celery and carrots diced fine)
• 2 tablespoons minced garlic
• 16 ounces lentils
• 28 ounces diced Italian tomatoes (or use stewed tomatoes)
• 2 quarts vegetable stock
• 1 teaspoon coriander seed or 1/2 teaspoon ground coriander
• 1 teaspoon cumin powder
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 15 ounces garbanzo beans, rinsed and drained
• 2 tablespoons chopped cilantro
• salt

Directions

1. 1

   In a large stockpot, heat oil over medium heat. Add mirepoix and garlic. Cook, stirring, until soft but not browned, about 5 minutes. Stir in lentils, tomtoes, stock, coriander, cumin, turmeric, cinnamon and cayenne.

2. 2

   Cook, covered, about 25 minutes.

3. 3

   Using a stick blender, puree for about 15 seconds.

4. 4

   Stir in garbanzo beans and cilantro. Add salt if desired (I don't think it's necessary). Heat through and serve.