Moroccan Lentil Soup

My favorite lentil soup, hearty, full of vegetables, and exotic spices. Serves 12

Ingredients:
3 Tab olive oil
1.5 cups onions, chopped
2 cups celery, sliced
6 cloves garlic, crushed & roughly chopped
1 Tab ground coriander
1 Tab ground cumin
1 tsp. cinnamon
1/2 tsp. cloves
1/4 – 1/2 tsp. cayenne (optional)
1 Tab thyme
1 Tab oregano
2 tsp. mint leaves (optional)
500g each of sliced carrots & parsnips
500g turkey mince (or lamb)
500g lentils
1 (28-oz.) can diced tomatoes, undrained
1 cup V-8 juice
5-6 cups chicken or vegetable broth
1 medium bunch of kale
1 handful of roughly chopped cilantro (or fresh mint )

1.  Heat a large soup pot. Add the olive oil, onion & celery: saute for about 5 minutes. Add the coriander, cumin, & garlic and saute 3 minutes. (sauteing brings out the flavor of coriander & cumin).

2.  Add the carrots, parsnips & turkey and saute a few minutes, then the rest of the ingredients, except for the cilantro. Season. Bring to a boil, then reduce to a brisk simmer. Skim any foam.
Cook with the lid on to keep it from getting too dry, for about 40-45 minutes, until lentils & vegies are tender.

3.  Just before serving stir in the cilantro. Serve with rice, couscous or quinoa.