Sunday, January 29, 2012

Moroccan Lentils with Chickpea Soup

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.

lentil

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.

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