Lentil and Garbanzo Soup, Moroccan (Harira)

By seamline

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 large onions, chopped
• 3 large celery stalks, diced
• 2 cloves garlic, minced
• 3/4 cup dried lentils, rinsed and sorted
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon grated fresh ginger, or 1/4 teaspoon dried
• 1/2 teaspoon cinnamon
• 2 cups diced ripe tomatoes
• 15 – to 16-ounce can chickpeas, drained and rinsed
• Juice of 1/2 lemon (slice the remainder thinly for garnish if desired)
• 1/2 cup chopped fresh parsley, cilantro, chives, or scallion, or a combination
• Salt and freshly ground pepper to taste

Details

Servings 6
Cooking time 90mins
Adapted from vegkitchen.com

Preparation

Step 1

1. Heat the oil in a soup pot. Add the onions and sauté over medium heat until translucent, about 5 minutes. Add the celery and garlic and saute until the onions are golden, another 5 to 7 minutes.

2. Add 6 cups water along with the lentils and spices. Bring to a slow boil, then cover and simmer gently until the lentils are just tender, about 30 minutes.

3. Add tomatoes and chickpeas. Adjust the consistency with more water if needed, and adjust the spices to taste. Simmer for another 10 to 15 minutes over very low heat. Stir in the lemon juice and and season to taste with salt and pepper.

If you’d like, insert an immersion blender into the soup to give it a more pureed texture, or leave it chunky. Stir in the fresh herb or herbs of your choice. Serve hot or just warm. Garnish each serving with one or two thin lemon slices if desired.