3/4 c  Red lentils
4 3/4 c  Water
1 pk Knorr Minestrone soupmix
1    Garlic clove, minced
2 ts Cumin, ground
1 cn Chickpeas, drained (19 oz)
1/4 c  Cilantro or parsley, chopped

Rinse lentils, drain. In a large saucepan combine lentils, water, soupmix,
garlic and cumin. Bring to a boil, stirring occasionally. Reduce heat and
simmer for 15 minutes, stirring occasionally. Add chickpeas; simmer 5 – 10
minutes or until lentils are tender. Garnish with chopped cilantro or
parsley.