Morrocan Spiced lentil soup

Ingredients  3 stalks of celery  medium Spanish onion  2 medium carrots  3-5 tbls of olive oil  0.5 tsp of ground tumeric  tsp of cumin  red chili flakes  bunch of cilantro  15 oz can of crushed tomatoes (I used diced tomatoes with Italian Seasoning)  can of chickpeas  cup of green lentils (I could only find red)  tsp of ground pepper  salt to taste  7 cups of chicken stock (6-8 depending on your stovetop temperature)

Ingredients

3 stalks of celery

medium Spanish onion

2 medium carrots

3-5 tbls of olive oil

0.5 tsp of ground tumeric

tsp of cumin

red chili flakes

bunch of cilantro

15 oz can of crushed tomatoes (I used diced tomatoes with Italian Seasoning)

can of chickpeas

cup of green lentils (I could only find red)

tsp of ground pepper

salt to taste

7 cups of chicken stock (6-8 depending on your stovetop temperature)

add the oil to the medium skillet and wen hot, add the diced carrots, celery and onions. Cook until aromatic and soft.    When cooked, add the tomatoes and chicken stock

add the oil to the medium skillet and wen hot, add the diced carrots, celery and onions. Cook until aromatic and soft.

When cooked, add the tomatoes and chicken stock

Add the spices, and cook for 15-22 minutes. Then add the chickpeas and the lentils. The lentils absorb liquid so it might be necessary to add more liquid to the skillet.  Serve hot (I added the welcome addition of grated cheese on top of the hot soup and it was awesome…If the soup goes mor-rockin, they’ll come a-knockin’)

Add the spices, and cook for 15-22 minutes. Then add the chickpeas and the lentils. The lentils absorb liquid so it might be necessary to add more liquid to the skillet.

Serve hot (I added the welcome addition of grated cheese on top of the hot soup and it was awesome…If the soup goes mor-rockin, they’ll come a-knockin’)