3 Tablespoons olive oil
2 onions, chopped
2 celery stalks, diced
2 small carrots, peeled and diced
1 lb lean shoulder or leg of lamb, trimmed and cubed into 1 inch chunks
3 cloves garlic, chopped
4 Tablespoons CuisineMentor Moroccan Chicken Spice Blend
1 teaspoon sugar
2 bay leaves (optional)
2 Tablespoons tomato paste
4 cups chicken broth
14 oz can diced tomatoes
14 oz can chickpeas, drained and rinsed
½ cup brown or green lentils, thoroughly rinsed
Salt and pepper
½ minced fresh flat leaf parsley

½ minced fresh cilantro
Salt and pepper
1 lemon, cut into quarters for serving

Heat oil in deep, heavy bottom pan. Add onions, celery and carrots and cook over medium heat for 2-3 minutes.

Add lamb cooking, stirring until lamb is lightly browned. Add garlic, CuisineMentor Moroccan Chicken Spice Blend, sugar, bay leaves, tomato paste and broth. Bring to boil, reduce heat to low simmer and cook for 1 hour or until the meat is tender. Add the tomatoes, chickpeas and lentils simmer gently for 30 minutes, or until lentils are soft and the soup is thick. Discard the bay leaves. Season with salt and pepper. Mix in most of the parsley and cilantro.

Serve in large bowls with lemon wedges, garnish with remaining parsley and cilantro.
Serves 4

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