Moroccan Lentil & Vegetable Soup - cooking recipe

Ingredients

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

Preparation

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