Moroccan Vegetable Soup

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 bunch fresh cilantro, chopped
• 2 parsnips, peeled and diced
• 2 turnips, peeled and diced
• 3 carrots, peeled and sliced
• 8 cups water
• 15 ounces chickpeas, drained
• 1 cup dry lentils, picked over and rinsed
• 28 ounces crushed tomatoes
• 28 ounces tomato puree
• 12 tablespoon salt
• 1 teaspoon ground cumin
• 2 teaspoons ground turmeric
• 12 teaspoon fresh ground black pepper
• 1 pinch cayenne pepper (optional)

1. In a large stockpot, saute garlic and cilantro in the oil, over low heat, for 2 minutes; stir in parsnips, turnips, and carrots and cook an additional 3 minutes.
2. Add water and bring to a boil; stir in lentils, cover, reduce to low heat, and simmer until the lentils are tender, about 25 minutes.
3. Stir in chickpeas, both cans of tomatoes, season with salt, cumin, turmperic, pepper and cayenne, if using; bring to a boil, cover, and simmer 15 to 20 minutes more.

olive oil, garlic, fresh cilantro, parsnips, carrots, water, chickpeas, dry lentils, tomatoes, tomato puree, salt, ground cumin, ground turmeric, ground black pepper, cayenne pepper

Taken from www.food.com/recipe/moroccan-vegetable-soup-505848 (may not work)