Moroccan Lentil Soup

Recipe Ingredients

3/4 cup	177ml	Red lentils
4 3/4 cups	1125ml	Water
1		Knorr minestrone soupmix
1		Garlic clove - minced
2 teaspoons	10ml	Cumin - ground
1		Chickpeas - drained (19 oz)
1/4 cup	4g / 0.1oz	Cilantro or parsley - chopped

Recipe Instructions

Rinse lentils, drain. In a large saucepan combine lentils, water, soupmix, garlic and cumin. Bring to a boil, stirring occasionally.

Reduce heat and simmer for 15 minutes, stirring occasionally. Add chickpeas; simmer 5 - 10 minutes or until lentils are tender. Garnish with chopped cilantro or parsley.

Source:
Jo Anne Merrill (de fatted by Merle Steelman)

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