Moroccan Harira (Lentil, Chickpea and Tomato Soup)
Ingredients
- 1 large onion
- 1/2 bunch cilantro (about a cup, loosely packed), washed, large stems removed
- 1/2 bunch parsley (about a cup, loosely packed), washed, large stems removed
- 1 stick celery, coarsely chopped
- 4 tomatoes, skins removed
- 1/2 cup dry green lentils, rinsed and checked for stones
- 1 tsp salt
- 1 tsp ground pepper
- 1 tsp turmeric
- 1/2 tsp ginger
- 1/2 piece any salted vegetable bullion cube
- 2 tbsp extra virgin olive oil
- 4 tbsp tomato paste
- 1 cup cooked (canned) chickpeas
- 1/2 cup (2 ounces) thin pasta (angel hair), broken in quarters
- 2 tbsp all purpose white flour
Instructions
- Add onion, half of cilantro, half of parsley, celery and tomatoes to a blender or food processor. Blend until smooth.
- Add blended vegetables and 2 cups of water to a large soup pot. Bring to a boil on high heat and then add the lentils, salt, pepper, turmeric, ginger, bouillon cube, olive oil and tomato paste. Bring to a boil again and then simmer on a low boil for 10 minutes.
- After 10 minutes, add chickpeas, pasta and 4 cups of water. Bring to a boil and simmer for 5 minutes while you make the flour/water mixture.
- In a blender or food processor, blend 1/4 cup flour and 1/4 cup water until smooth. Slowly stir flour water mixture into soup. Simmer for 5 more minutes.
- Add the rest of the chopped herbs, simmer for a few minutes. Salt and pepper, to taste.
Nutrition
Calories: 194kcalCarbohydrates: 28gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 620mgPotassium: 609mgFiber: 9gSugar: 5gVitamin A: 1333IUVitamin C: 23mgCalcium: 50mgIron: 3mg
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