Moroccan Lentil Soup With Chickpeas - cooking recipe

Ingredients

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

Preparation

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.
Cook, covered, about 25 minutes.
Using a stick blender, puree for about 15 seconds.
Stir in garbanzo beans and cilantro. Add salt if desired (I don't think it's necessary). Heat through and serve.