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Moroccan Lentil And Vegetable Soup

Ingredients: 

1 tablespoon olive oil
1 cup chopped onion
4 medium garlic cloves minced
1/2 cup dry lentils sorted, rinsed,
and drained
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon ground cinnamon
3 3/4 cups fat-free reduced-sodium chicken broth
1/2 cup chopped celery
1/2 cup chopped sun-dried tomatoes (not oil-packed)
1 medium yellow summer squash chopped
1/2 cup chopped green bell pepper
1/2 cup chopped fresh parsley
1 cup chopped plum tomatoes
1/4 cup chopped fresh cilantro or basil

Yield: 

6 Servings

Method: 

Heat oil in medium saucepan over medium heat. Add onion and garlic; cook 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in lentils, coriander, cumin, black pepper and cinnamon; cook 2 minutes. Add chicken broth, celery and sun-dried tomatoes; bring to a boil over high heat. Reduce heat to low; simmer, covered, 25 minutes.