Moroccan Brown Lentil - cooking recipe

Ingredients

1 cup brown lentils
3 tablespoons olive oil, reserve tbsp
1 large onion, chopped
3 garlic cloves, chopped
2 medium chopped tomatoes
2 stalks celery, sliced
1 carrot, sliced
1 small cubed potato
salt and pepper
1 teaspoon cumin
1/2 teaspoon red pepper flakes (optional)
16 ounces chicken broth
water
4 garlic cloves, cloves finely minced
1/2 teaspoon coriander
1/2 bunch cilantro, chopped

Preparation

WASH AND PICK THROUGH THE LENTILS, LET SOAK FOR 5 MINUTES, DRAIN.
IN A POT HEAT 2 TBSP OLIVE OIL AND SAUTE ONION APPROX 3 MINUTES TILL TRANSLUCENT, ADD GARLIC AND SAUTE 1 minute ADD LENTILS, TOMATOES, CELERY, CARROTS AND POTATO. SAUTE FOR 3 ADDITIONAL MINUTES, ADD SPICES, CHICKEN STOCK AND WATER TO COVER, BRING TO A BOIL, 3 MINUTES. COVER AND SIMMER TILL TENDER APPROXIMATELY 35 MINUTES (ADD MORE WATER IF NEEDED).
WHILE LENTILS ARE COOKING, IN A SEPARATE PAN ADD RESERVED OLIVE OIL, ADD MINCED GARLIC, CORIANDER AND THE FRESH CILANTRO, FRY FOR APPROXIMATELY 2 MINUTES.BE CAREFUL NOT TO BURN YOUR GARLIC. ONCE SOUP IS COOKED ADD THE CILANTRO/CORIANDER MIXTURE AND LET SIT FOR ABOUT 10 MINUETS TO ALLOW THE MIXTURE TO INFUSE THE SOUP.
Enjoy.
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