Moroccan Lentil And Garbanzo Soup - {Harira}

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Onions - chopped (large)
3 tablespoons	45ml	Celery stalks - diced (large)
2		Garlic cloves - minced
3/4 cup	177ml	Dried lentils - rinsed, sorted
1 teaspoon	5ml	Turmeric
1 teaspoon	5ml	Cumin
1/2 teaspoon	2.5ml	Grated fresh ginger
		= (or 1/4 tspn dried ginger)
1/2 teaspoon	2.5ml	Cinnamon
2 cups	125g / 4.4oz	Diced ripe tomatoes
1		Chickpeas - (16 oz) - drained, rinsed
		Juice of 1/2 lemon
		= (slice the remainder thinly for garnish)
1/2 cup	8g / 0.3oz	Chopped fresh cilantro
		Salt - to taste

Recipe Instructions

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 6 cups water, along with the 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.

This recipe yields 6 servings.

Description:

"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."

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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