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Moroccan Spiced Chickpea And Lentil Soup

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fingerfood dairy free low fat nut free vegan vegetarian lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

4 cups low sodium vegetable broth

4 tablespoons extra virgin olive oil

3 cups canned chick-peas , drained and rinsed

1 fennel bulb , peeled, cored and chopped (about 1 cup)

4 sprigs cilantro

1/2 teaspoon ground cinnamon

2 tablespoons sugar (or to taste)

1 cup dried lentils , picked through and rinsed

1 medium white onion, chopped (about 1 cup)

2 garlic cloves , minced

salt and pepper

1/2 teaspoon ground turmeric

1 pinch saffron thread (optional)

4 sprigs parsley

1 medium red onion , chopped (about 1 cup)

2 dried bay leaves

1/2 teaspoon ground ginger

2 (14 ounce) cans chopped tomatoes (with juice)

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