Moroccan Lentil And Garbanzo Soup (Harira)

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* Exported from MasterCook *

 

Moroccan Lentil And Garbanzo Soup (Harira)

 

Recipe By : www.vegkitchen.com 2001

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons olive oil

2 large onions -- chopped

3 large celery stalks -- diced

2 cloves garlic -- minced

6 cups water

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

16 ounces canned chickpeas -- drained and rinsed

1/2 lemon -- Juice of

(slice the remainder thinly for garnish)

1/2 cup chopped fresh cilantro

Salt to taste

 

6 servings

 

This flavor-packed Moroccan soup is perfect for the transitional evenings

of late summer. It's more substantial than midsummer's cold soups, yet the

fresh tomatoes and cilantro remind the palate that summer is still very

much with us.

 

Heat the oil in a soup pot. Add the onions and saute 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.

 

Add the water, lentils, and spices. Bring to a simmer, then cover and

simmer gently until the lentils are just tender, about 30 to 35 minutes.

 

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 cilantro and

season to taste with salt. Serve hot or just warm, garnishing each serving

with one or two thin lemon slices.

 

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