Recipe - Moroccan Lentil Soup

Three fourths cup Red lentils
4 Three fourths cup Water
1 pack Knorr Minestrone soupmix
1 Garlic clove, minced
2 teaspoon Cumin, ground
1 cn Chickpeas, drained (19 oz)
One fourth cup Cilantro or parsley, chopped

Rinse lentils, drain. In a large saucepan combine lentils, water, soupmix,
garlic and cumin. Bring to a boil, stirring occasionally. Reduce heat and
simmer for 15 minutes, stirring occasionally. Add chickpeas; simmer 5 10
minutes or until lentils are tender. Garnish with chopped cilantro or
parsley.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini