spicy moroccan chickpea and lentil soup

recipe from The New Glucose Revolution Vegetarian Cookbook

Serves 6, prep time 20,  cook time 50

1 TBS olive oil

1 large onion, finely chopped

3 cloves garlic

1 in piece fresh ginger, finely grated

3 tsp ground cilantro

2 tsp ground cumin

1/2 tsp chili powder

1/2 tsp saffron threads soaked in 2 TBS boiling water (Saffron threads are apparently "the most expensive spice in the world", $9 for a stack of 15-20 tiny threads. I decided to pass on this and just amped up the other spices and that turned out fine, still and had an awesome flavor.)

14 oz can Italian chopped tomatoes

4 c veg stock (or chicken if you're not a vegetarian) 

1 c red lentils

2 2/3 c cooked chickpeas, drained

1/3 c chopped cilantro

1/3 c chopped flat leaf parsley 

salt and pepper

low fat yogurt, to serve

1. Heat oil in large saucepan over med heat. Add onions and cook 607 min, until soft. Add garlic, ginger, cilantro, cumin, chili powder, and cook for 1 minute.
2. Add saffron with its soaking water, tomatoes, stock, lentils and 4 cups water. Cover and bring to simmer. Simmer uncovered for 30 min. Add chickpeas and cook for a further 10 minutes. 
3. Remove from heat and stir in cilantro and parsley. Serve with a dollop of yogurt.