Lynne Kasper's Moroccan Harira Red Lentil Soup

By pattie_d

Ingredients

• Good tasting extra virgin olive oil
• 1 large onion (cut into 1/8-inch dice)
• 1 small carrot (minced)
• 1/3 cup tightly packed fresh flat-leaf parsley stems and leaves (chopped)
• 1/2 cup tightly packed fresh cilantro stems and leaves (chopped)
• Salt
• 1 1/2 teaspoon freshly ground black pepper
• 5 large garlic cloves (minced)
• 2-inch piece fresh ginger (minced -- about 2 tablespoons)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 1/4 cup dried red lentils
• 2 teaspoon sweet Hungarian paprika
• 1 28-ounce can whole tomatoes and their liquid (pureed)
• 8 cup low-sodium vegetable or chicken broth (enough to make a slightly thick soup.
• 2 lemons (each cut into 6 wedges)
• 12 or more dried figs (halved)
• 12 or more dates
• 3 tablespoon cumin (freshly ground if possible)
• 3 tablespoon ground hot chile (Aleppo if possible)
• 12 small phyllo pastries of honey and nuts

Details

Servings 4
Adapted from beta.abc.go.com

Preparation

Step 1

Coat the bottom of a 6-quart pot with a thin film of oil and set it over medium-high heat. Add the onion, carrot, parsley, cilantro, and a little salt and sauté for 8 minutes, or until golden brown. Reduce the heat to medium-low; stir in the pepper, garlic, ginger, turmeric, and cinnamon and cook for 30 seconds.

Blend in the lentils, paprika, tomatoes, and broth. Bring to a gentle bubble, partially cover, and simmer for 45 minutes, or until the lentils have dissolved and the soup tastes rich and good. Add salt and pepper to taste. Add a little water is the soup is too thick.

While the soup cooks, set out small plates for each diner with the accompaniments – lemon wedges, about 2 figs and 2 dates each, a little of the ground cumin and chile, and bite-sized pieces of pastry.
2 tablespoon tightly packed fresh cilantro leaves (chopped) To serve the soup, sprinkle it with the chopped cilantro and ladle into bowls.