Harira (Moroccan Lentil Soup) |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 12 |
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Tomato soup with lentils,chickpeas, and vermicelli pasta. Perfect for those cold winter days. This soup is served everyday during the holy month of Ramadan. This is a modified recipe from my mother. Ingredients:
1 lb lamb or 1 lb chicken or 1 lb beef |
1 teaspoon turmeric |
1 1/2 teaspoons black pepper |
1 teaspoon cinnamon (optional) |
1/4 teaspoon ginger |
1/4 teaspoon cayenne pepper |
2 tablespoons margarine |
3/4 cup celery |
1 onion |
1 red onion |
1/2 cup fresh cilantro |
1 (29 ounce) can diced tomatoes |
7 cups water |
3/4 cup lentils (soaked in water overnight) |
1 (15 ounce) can chickpeas, drained (or dried ones soaked in water) |
4 ounces vermicelli (cut in small pieces) |
1 lemon |
Directions:
1. Chop celery, onion, cilantro.
2. Place the lamb (bones optional, for flavoring), spices, margarine, celery, onion, and cilantro into a large pot over a low heat.
3. Stir tomatoes(without juice) into the mixture and let simmer for 15 minutes.
4. Pour tomato juice, 7 cups water, and the lentils into the pot.
5. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours. Stirring occasionally.
6. About 10 minutes before serving turn the heat to medium-high, place chickpeas and vermicelli into the soup, let cook about 10 minutes.
7. Serve soup with lemon wedges on the side.
8. This is optional: serve with warm slices of bread, dates and boiled eggs (cut in half and sprinkled with cumin and salt).
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