"Moroccan Lentil and Chickpea Soup" (page 164), takes plain lentil soup up a notch. The addition of chickpeas add extra body and chew, while the seasonings give this soup heat as well as deep flavors. The spices include fresh ginger, turmeric, cumin, and lemon juice as well as calling for a Harissa Sauce (recipe found elsewhere in the book). Harissa Sauce consists of hot red chilies, caraway seeds, coriander seeds, garlic, olive oil, and vinegar which are alternatively toasted, sautéed, ground up, and processed. Since I was feeling kind of lazy, I didn't want to make the Harissa in addition to the soup, so I just added red pepper flakes, caraway, coriander, and some extra garlic to the soup. This seemed to work perfectly well, although I can't compare it to using actual Harissa Sauce. The only thing I needed to do to keep this McDougall compliant was omit the oil when sautéing the onion. Leftovers were even better, as is often the case.