2 Tbsp Olive Oil
1 pkg (8 oz) Cleaned & Cut Mirepoix
4 cloves (2 Tbsp) Peeled Garlic, chopped
1 pkg (16 oz) Green Lentils, sorted and rinsed
1 can (28 oz) Cut Roma Tomatoes with Basil
2 cartons (32 oz each) 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) Garbanzo Beans, rinsed and drained
2 Tbsp chopped fresh cilantro
Salt to taste
- Add olive 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). (I do not have a handheld blender and used a regular one.)
- Stir in garbanzo beans and cilantro. Season to taste with salt. Simmer about 5 min on MEDIUM until heated through. Add a few fresh cilantro leaves before serving (optional).