Moroccan Lentil Soup With Chickpeas

• 2 tablespoons basil oil (I used Wegman's Basting Oil) or 2 tablespoons other flavored oil (I used Wegman's Basting Oil)
• 8 ounces mirepoix (equal parts onions, celery and carrots diced fine)
• 2 tablespoons minced garlic
• 16 ounces lentils
• 28 ounces diced Italian tomatoes (or use stewed tomatoes)
• 2 quarts vegetable stock
• 1 teaspoon coriander seeds or 1/2 teaspoon ground coriander
• 1 teaspoon cumin powder
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 15 ounces garbanzo beans, rinsed and drained
• 2 tablespoons chopped cilantro
• salt

1. In a large stockpot, heat oil over medium heat. Add mirepoix and garlic. Cook, stirring, until soft but not browned, about 5 minutes. Stir in lentils, tomtoes, stock, coriander, cumin, turmeric, cinnamon and cayenne.
2. Cook, covered, about 25 minutes.
3. Using a stick blender, puree for about 15 seconds.
4. Stir in garbanzo beans and cilantro. Add salt if desired (I don't think it's necessary). Heat through and serve.

basil oil, mirepoix, garlic, lentils, italian tomatoes, vegetable stock, coriander seeds, cumin powder, turmeric, cinnamon, cayenne pepper, garbanzo beans, cilantro, salt

Taken from www.food.com/recipe/moroccan-lentil-soup-with-chickpeas-265205 (may not work)