Guest guest Posted July 1, 2001 Report Share Posted July 1, 2001 * Exported from MasterCook * Harira (Ramadan Soup) Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 122 Serving Size : 6 Preparation Time :0:00 Categories : Beans And Legumes Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 1 large onion -- chopped 3/4 cup dried lentils 3/4 cup rice 8 cups water 1 cup diced tomatoes 2 cups cooked chickpeas 1/4 cup chopped fresh parsley 2 tablespoons fresh lemon juice Salt and freshly ground pepper -- to taste A satisfying, restorative soup is always part of Eid al-Fitr, the feast following the days of fasting of Ramadan, but it's also a great way to begin most any meal. Heat the oil in a large soup pot over medium heat. Add the onion, cover, and cook until the onion is softened, about 5 minutes. Add the lentils, rice, water, and tomatoes and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes. Add all the remaining ingredients. Simmer, uncovered, for 10 minutes. Taste and adjust the seasoning. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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