Egyptian Lentil And Chickpea Soup

Serves 4

1 Medium Onion — Chopped
2 Cloves Garlic — Chopped
2 Tablespoons Olive Oil
1 Cup Lentils
6 Cups Chicken Stock
Salt And Pepper — To Taste
1 Cup Chickpeas — Cooked
1 Teaspoon Cumin
1 Tablespoon Mint
1 Lemon Lemon Juice
Cilantro — Chopped

Directions
Saute onion and garlic in oil for 5 minutes. Add lentils, stock, salt and pepper. Bring to a simmer. Simmer for 40 minutes. Add chickpeas, cumin and mint. Simmer for 15 minutes. Add lemon juice and cilantro. Remove from heat and serve.