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Lentil Vegetable Soup

By The Canadian Living Test Kitchen

This traditional hearty soup features lentils, chickpeas, pasta and vegetables with aromatic yet mild spices. In Morocco its name is harira, and it serves to break the Ramadan fast in Muslim homes.

Servings: 10 to 12

Ingredients:

1 tbsp (15 mL) vegetable oil
4 stalks celery with leaves, chopped
2 onions, chopped
2 tsp (10 mL) cinnamon
2 tsp (10 mL) ground cumin
2 tsp (10 mL) ground ginger
2 tsp (10 mL) pepper
2 tsp (10 mL) turmeric
2 cans (each 10 oz/284 mL) vegetable stock
1 can (28 oz/796 mL) diced tomatoes
2 cups (500 mL) diced peeled seeded squash
3/4 cup (175 mL) green or brown lentils
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 cup (250 mL) cooked small pasta or rice
1 zucchini, diced
1/4 cup (50 mL) each chopped fresh parsley and coriander
1/4 cup (50 mL) lemon juice

Preparation:

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