Wegmans is my favorite grocery store (minus Trader Joe's, which Eastern PA does not yet have) and lately they have been really impressing with recipes that they serve as samples. A couple weeks ago was the sauteed broccoletti (which I am making tonight as well), and this past weekend they served this. I made it on Tuesday night and it was delicious. It is absolutely not a soup - definitely more of a curry or a stew. I really liked it though. I had it with some naan and it was wonderful. I would make this again.
Moroccan Lentil with Chick Peas Soup
Adapted from Wegmans
2 tablespoons Wegmans Basting Oil
1 package (8 oz) mirepoix
4 cloves (2 Tbsp) garlic, chopped
1 package (16 oz) green lentils, sorted and rinsed
1 can (28 oz) roma tomatoes with basil
2 cartons (32 oz each) vegetable stock
1 teaspoon coriander seed or ground coriander
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon cinnamon
1/4 teaspoon powdered cayenne pepper
1 can (15.5 oz) garbanzo beans, rinsed and drained
2 tablespoons chopped fresh cilantro
Salt to taste
1. Add basting 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.
2. Cook, covered, 20-25 min.
3. Puree briefly (about 15 seconds) with handheld blender, just to thicken (don't puree all the lentils).
4. Stir in garbanzo beans and cilantro. Season to taste with salt. Simmer about 5 min on MEDIUM until heated through.