Harira (Traditional Ramadan Soup)
- serves 8
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1 each large bunch fresh coriander, and, parsley
8 cup chicken or vegetable stock
1 cup green or brown lentils
1 can (19 oz) chickpeas, drained, and, rinsed
2 can (each 19 oz) tomato, drained, and, chopped
2 onion, chopped
1 tsp each ground cumin, ground ginger, turmeric, and, pepper
¼ cup lemon juice
2 Tbsp extra virgin olive oilGarnish
1 Tbsp cinnamon
1 lemon, thinly, sliced
12 pitted dates, halved
1. Chop 1/4 cup each of the coriander and parsley; set aside. Tie together remaining coriander and parsley and place in large saucepan. Add stock and bring to boil. Reduce heat to low; cover and simmer for 15 minutes. Discard herb bundle. Add lentils; cover and simmer for 15 minutes.
2. Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, turmeric and pepper; cover and simmer for 30 minutes.
3. In food processor or blender, purée 3 cups of the soup. Return to pot and heat through. Stir in lemon juice, oil and reserved chopped herbs.Garnish
1. Ladle soup into bowls. Sprinkle with cinnamon; top with lemon slices and dates.