Moroccan Lentil & Vegetable Soup

• 1 tablespoon olive oil
• 1 cup chopped onion
• 4 garlic cloves, minced
• 1/2 cup dry lentils, sorted, rinsed and drained
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 3 3/4 cups reduced-sodium chicken broth
• 1/2 cup celery, chopped
• 1/2 cup sun-dried tomato, chopped
• 1 medium summer squash, chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup parsley, chopped
• 1 cup plum tomato, chopped
• 1/4 cup cilantro or 1/4 cup basil, chopped

1. Heat oil in medium saucepan over medium heat.
2. Add onion and garlic; cook 4 to 5 minutes or until onion is tender, stirring occasionally.
3. Stir in lentils, coriander, cumin, black pepper and cinnamon; cook 2 minutes.
4. Add chicken broth, celery and sun-dried tomatoes; bring to a boil over high heat. Reduce heat to low; simmer, covered 25 minutes.
5. Stir in squash, bell pepper and parsley. Continue cooking covered 10 minutes or until lentils are tender.
6. Top with plum tomatoes and cilantro just before serving.

olive oil, onion, garlic, dry lentils, ground coriander, ground cumin, black pepper, ground cinnamon, chicken broth, celery, tomato, summer, green bell pepper, parsley, tomato, cilantro

Taken from www.food.com/recipe/moroccan-lentil-vegetable-soup-233817 (may not work)