The recipe for this soup was passed around the office with rave reviews! It was originally published in the Toronto Star many moons ago, but has since become a staple in many of the houses of my co-workers. When they heard I was doing a Moroccan Week, it became a no brainer that I include this recipe! I hope you all enjoy!

Ingredients:

2 tablespoons olive oil
2 onions minced
1 clove garlic minced
2 teaspoons minced fresh ginger
1 teaspoon paprika
1 teaspoon turmeric
¼ teaspoon cayenne
1 cinnamon stick, about 2-3 inches in length
1 cup dried red lentils
5-6 cups vegetable or chicken broth
796ml can diced tomatoes
¼ teaspoon salt
¼ teaspoon black pepper
1 bay leaf
540ml can chick peas, rinsed and drained
¼ cup chopped fresh parsley
2 tablespoons fresh lemon juice

Directions:

In a large pot, heat oil over a medium-high heat. Add onions, garlic and ginger. Cook, stirring every 3-5 minutes, until the onion has softened, but has not browned. Stir in the paprika, turmeric, cayenne and cinnamon. Cook, stirring constantly for 1 minute. Stir in the lentils, and mix until they are well coated. Stir in 5 cups of stock, tomatoes, salt, pepper and the bay leaf. Raise the heat to high, and bring the soup to a boil. Reduce the heat to low and let simmer, covered, for 30-40 minutes. Add the remaining cup of stock and stir in the chickpeas, parsley and lemon juice. Simmer uncovered for a minute or so. Discard the bay leaf and cinnamon stick. Adjust the flavour as desired, adding more salt, pepper or lemon, then serve hot. Enjoy!