Moroccan Soup

Yep another soup...after all, I am the self-dubbed Soup Queen!

I was at work one day when a most delicious smell came wafting through the kitchen, across the hall and into my office. I followed it like Pepe La Pue floating along the scent-breeze of his true love. Once the source was found, I bullied the cook into giving me the recipe (well actually she gave it over quite willingly, she's a very nice lady). With some minor adjustments to the recipe, here is the way to drive your friends, family, or coworkers crazy with soup-lust:

Moroccan Soup

Sautee in 1 tsp olive oil 2 cloves of minced garlic, 1" piece of minced fresh ginger, 1 large chopped onion, 1/4 teaspoon cinnamon and 2 tsp cumin approx 5 minutes.

Add two chopped carrots and 2 ribs of chopped celery, sautee a few minutes longer.

Add 6 cups of low-sodium vegetable or chicken stock, 3 cups of water, 28z can of tomatoes and 1 cup of rinsed dried green lentils. Bring to a boil, reduce heat and simmer 20 minutes.

Add 19 0z can of chick peas or 1 1/4C cooked chick peas, cook 15 minutes longer.

Add 1 teaspoon of lemon juice, 1 Tbsp harissa or sambal olek (chili paste) and lots of chopped cilantro and enjoy! Makes about 13 cups of soup.

Nutritional info: Each cup of soup has 80 calories, 1g fat, 4g protein, 15g carbs, 4g fibre, 360mg sodium.

Variation: Add 1C chopped grilled chicken breast and you have a great meal.