I haven’t been cooking much lately. It really sucks when life gets in the way of food creativity doesn’t it? That’s about to stop though! 
On this overcast, blustery day I needed soup. So this is what I came up with:
Moroccan Red Lentil Chickpea Soup
2 tsp olive oil
2 1/2 cups red lentil
1 1/2 cups of cooked chickpeas
2 qt vegetable stock
1 small onion, diced
2 cloves garlic, minced
1 tbs tomato paste
1 bay leaf
1 1/2 tsp cumin
1 tsp coriander
1/2 tsp turmeric
In a soup pot, saute onion and garlic in olive oil until transparent over medium heat. Add vegetable stock and bay leaf. Bring to a simmer and add tomato paste, being sure it’s completely incorporated into soup. Lower heat and add spices. Cover and simmer for 10 minutes. Add chickpeas and simmer for 5 more minutes.
