Moroccan lentil soup
Yield: 4 Servings
Ingredients:
- 3/4 c Red lentils
- 4 3/4 c Water
- 1 pk Knorr Minestrone soupmix
- 1 Garlic clove minced
- 2 ts Cumin ground
- 1 cn Chickpeas drained (19 oz)
- 1/4 c Cilantro or parsley
Instructions:
chopped Rinse lentils drain. In a large saucepan combine lentils water soupmix garlic and cumin. Bring to a boil stirring occasionally. Reduce heat and simmer for 15 minutes stirring occasionally. Add chickpeas; simmer 5 - 10 minutes or until lentils are tender. Garnish with chopped cilantro or parsley.
