Moroccan Harira Soup

Name: Moroccan Harira Soup
Total time: 45 min
Yield: 8-10 servings
Ingredients: 4 tablespoons olive oil; 1 medium yellow onion, finely diced; 2 medium carrots, finely diced; 2 stalks celery, finely diced; 2 cloves garlic, finely diced; 1/2 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon harissa (optional); 1 large tomato, diced; 1 (15.5-ounce) can chickpeas, drained and rinsed (or 1 cup dry chickpeas, soaked overnight and fully cooked); 1 cup green lentils; 7 cups chicken or vegetable stock; 1 teaspoon freshly ground black pepper; 1½ tablespoons all-purpose flour; 3 tablespoons lemon juice (from about 1 large lemon), plus more to taste; 1 cup water; 1 cup chopped fresh cilantro leaves

fromjewishfoodsociety.org www.jewishfoodsociety.org/recipes/moroccan-harira-soup

Photographer: Armando Rafael. Food Stylist: Mariana Velasquez.

45 min

8-10 servings

Ingredients

Instructions

Heat the oil in a large saucepan or heavy bottom pot, such as a Dutch oven, over medium heat until it shimmers. Saute the onion, celery and carrots until the onion and celery are translucent and all vegetables are slightly brown, 5 to 10 minutes.
Stir in the tumeric, cumin, garlic, 1 teaspoon salt, and harissa if using. Cook for about 30 seconds, until the spices are fragrant, then stir in the tomatoes and stock. Increase the heat as needed to bring the mixture to a boil.
Stir in the dry lentils and cooked chickpeas, lower the heat to medium low and simmer until the lentils are tender, about 20 minutes. Season with more salt and pepper to taste and reduce the heat to low.
Whisk the flour, lemon juice, and water in a small bowl until the flour is dissolved. Stir into the soup. Simmer for 5 minutes. Add more lemon juice to taste if desired. Serve immediately, with cilantro sprinkled over each serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.