Moroccan Spiced Lentil Soup

The picture caught my eye in a Readers Digest magazine, where Bonnie and Fran regularly submit recipes. I enjoy any kind of bean dishes and I quite liked the exotic spices and flavors in this soup. The original recipe is vegetarian, but I made some minor changes to suit our likes.

Ingredients:

1 -2 Tbsp olive oil
2 onions, chopped
2 cloves garlic, chopped
1 tbsp chopped or grated gingerroot
1 pinch hot red chili flakes
2 tsp cumin
¼ tsp cinnamon
1 carrot, chopped
1 rib celery, chopped
1 lg can (28 oz) plum tomatoes, with juices, pureed
6 cups chicken stock (or water and 2 -3 bouillon cubes)
1 can (2 cups) small green lentils, rinsed
1 can (2 cups) chickpeas, rinsed
2 cups cooked, cubed chicken
1 Tbsp lemon juice
2 Tbsp fresh cilantro

Method:

1. Heat oil and add onions, garlic, gingerroot, hot pepper flakes, cumin and cinnamon.
   Cook for about 2-3 minutes, stirring.
2. Add carrot, celery and tomatoes. Bring to boil.
3. Add chicken stock, lentils and chickpeas and continue cooking another 30 – 40 minutes.
4. Add cooked chicken near the end. Season with salt and pepper according to taste. Add lemon juice and sprinkle with cilantro just before serving.

If you make this soup ahead, it will thicken as it stands – just add water or broth according to taste.