Morrocon Lentil soup

This is a yummy and comforting recipe which I got from one of the cookbooks but I doctored it by adding and changing few ingredients! Enjoy!

INGREDIENTS:
-16 oz lentils (washed and rinsed)
-3 cups of chicken stock
-1 tsp cumin powder
-1 tsp coriander powder
-1 1/2 cups finely diced onions, celery and carrots (all together)
-1 tsp paprika
-1 can diced tomato
-1 can garbanzo (chick peas) beans (Washed and rinsed)
-Salt & crackledPepper
-Chopped parsley for garnish

RECIPE:
Add oil into the pan and cook the diced combos for 10 min until the vegetables are soft. Add the lentils, diced tomato, cumin powder, coriander powder, paprika, salt & pepper. Stir and cook for 1-2 min. Add the chicken stock and cover the pot and cook for 30 min. Once the lentils are cooked, using a Emerson blender, crush the soup partially. (This is done for thickening purpose and make sure you leave decent amount of whole lentils). Add the garbanzo beans and cook for additional 10 minutes. Garnish the soup with chopped parsley.

SUGGESTION:
-You can substitute cilantro (coriander) leaves over parsley.
-The best bread that would taste well with the soup is a multigrain roll or sourdough roll.