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Moroccan Lentil Soup
Ingredients
- 3/4 c. Red lentils
- 4 3/4 c. Water
- 1 pkt Knorr Minestrone soupmix
- 1 x Garlic clove, chopped
- 2 tsp Cumin, grnd
- 1 can Chickpeas, liquid removed (19 ounce)
- 1/4 c. Cilantro or possibly parsley, minced
Directions
- 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 min, stirring occasionally. Add in chickpeas; simmer 5 to 10 min or possibly till lentils are tender. Garnish with minced cilantro or possibly parsley.
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