Vegetarian Harira

[Guest guest]

Vegetarian Harira

 

Recipe By :The Vegetarian Table: North Africa

Serving Size : 8 Preparation Time :0:00

Categories : Beans Grains Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

2 onions -- sliced

1 can whole tomatoes - (28 oz)

2 teaspoons ground turmeric

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

20 cilantro sprigs

20 Italian parsley sprigs

8 Spanish saffron threads -- lightly toasted

1/2 cup whole wheat berries

6 cups vegetable broth

1 cup lentils -- rinsed, picked over

1 can garbanzo beans - (15 oz)

1 teaspoon salt

Freshly-ground black pepper -- to taste

1 lightly beaten egg -- (optional)

Juice of 2 lemons -- (optional)

Cilantro leaves

Lemon wedges

Crusty bread

 

Heat oil in large soup pot over medium-high heat. Fry onions, stirring

occasionally, until golden, 4 to 5 minutes.

Meanwhile, blend tomatoes, turmeric, ginger, cinnamon, cilantro, parsley and

saffron in blender. Add to onions, cover and bring to rolling boil over

high heat. Lower heat to medium, add wheat berries and broth and cover

tightly. Cook until wheat berries are fairly tender, 1 to 1 1/2 hours.

Add lentils and garbanzo beans with liquid. Cover and cook until lentils

are tender, 20 to 25 minutes.

Ten minutes before serving, lower heat to simmer and season with salt and

pepper to taste. Just before serving, beat egg with lemon juice in small

bowl and add to soup, stirring with long wooden spoon until mixture forms

strands.

Ladle harira into individual soup bowls. Top with cilantro and serve

immediately with lemon wedges and crusty bread.

Makes 8 servings.