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.